鸡蛋蛋黄蛋白脱磷方法的比较

doi:10.3969/j.issn.1673-1689.2017.07.002

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鸡蛋蛋黄蛋白脱磷方法的比较
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                        10.3969/j.issn.1673-1689.2017.07.002
                    
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Comparison of Dephosphorization Method for Egg Yolk Protein - Alkaline Dephosphorization and Auxiliary Dephosphorization with Alkaline Protease

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为保证慢性肾脏病患者蛋白营养供给充足的同时控制磷的摄入，采用一种新的脱磷方法即蛋白酶辅助碱性脱磷制备低磷蛋黄蛋白粉。同时分析比较了碱性蛋白酶辅助脱磷和碱法脱磷的效率、蛋白质溶解度、结构及氨基酸组成的差异。结果表明碱法脱磷对蛋白质氨基酸有破坏作用影响蛋白质品质；碱性蛋白酶辅助脱磷方法的脱磷率达 45.17%左右，蛋白质质量分数高达 74.74%，蛋白水解度高，脱磷效率高于碱法脱磷，表明脱磷率与水解度呈正相关；同时脱磷后蛋黄蛋白呈疏松片状结构，无规则卷曲蛋白质质量分数为90%左右；碱性蛋白酶辅助脱磷的蛋黄蛋白中可溶蛋白质质量分数18.92%，溶解稳定性高达 98.62%，优于碱法脱磷。另外，采用此脱磷方法的氨基酸 FAO/WHO 模式贴近度 0.958，明显优于碱法脱磷。因此，所制备的低磷蛋白粉可作为慢性肾脏病患者的优质蛋白补充。

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To supply adequate dietary protein for CKD patients while controlling phosphorus intake，low-phosphorus yolk potein was prepared by alkaline protease auxiliary dephosphorization. Meanwhile we analyzes the differences of dephosphorization efficiency，protein solubility，structure and amino acid composition between alkaline protease auxiliary dephosphorization and alkaline dephosphorization. The results showed that alkaline dephosphorization damages amino acids and affects protein quality. Dephosphorization rate and protein content of alkaline protease auxiliary dephosphorization are respectively 45.17% and 74.74%，And high protein hydrolysis shows that dephosphorization rate was positively correlated with the degree of hydrolysis；The micro structures is loose and the random coil about 90%；The soluble protein content of alkaline protease auxiliary dephosphorization yolk protein is 18.92 g/100 g，the dissolution stability was 98.62%. The FAO/WHO degree model was 0.958，which was better than the method of alkaline dephosphorization. The overall results confirmed that low-phosphorus yolk protein prepared by alkaline protease auxiliary dephosphorization can be as a high quality protein source for CKD patients.

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王芳,焦爱权,吴正宗,徐恩波,徐学明,金征宇.鸡蛋蛋黄蛋白脱磷方法的比较[J].食品与生物技术学报,2017,36(7):680-687.

WANG Fang, JIAO Aiquan, WU Zhengzong, XU Enbo, XU Xueming, JIN Zhengyu. Comparison of Dephosphorization Method for Egg Yolk Protein - Alkaline Dephosphorization and Auxiliary Dephosphorization with Alkaline Protease[J]. Journal of Food Science and Biotechnology,2017,36(7):680-687.

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在线发布日期: 2017-10-16
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