关键词: 超声；酶解；蛋黄颗粒粉；溶解性

Abstract: This study investigated the ultrasound-assisted enzymatic depolymerization of egg yolk granules and the subsequent preparation of highly soluble egg yolk granule powder. The results showed that after ultrasound-assisted enzymatic treatment at solid-to-liquid ratio of 1:12 (g/mL), the solubility of egg yolk granules increased from 8.1 to 89.7 g/100 g, the soluble protein concentration increased by 2.16 times, the average particle size decreased from 24.74 to 1.05 μm, and the dispersion stability increased markedly. When the solid-to-liquid ratio was increased to 1:9, the solubility of egg yolk granules was still as high as over 85.0 g/100 g. The solubility of depolymerized granules was 53.7 g/100 g after enzyme inactivation and sterilization. After dispersion treatment, egg yolk powder had solubility as high as 86.5 g/100 g. After heat treatment at 80 ℃ or below for 20 min, pH adjustment to 6.5–7.5, or addition of salt at levels below 2%, the dispersion solution could remain stable for 24 h. Compared with egg yolk powder, egg yolk granule powder has the characteristics of higher protein, lower fat, and lower cholesterol. The preparation technology of highly soluble egg yolk granule powder provides technical support for the industrial production and multi-scenario application of egg yolk granule powder.

Key words: ultrasound; enzymatic hydrolysis; egg yolk granule powder; solubility