Study on Modification of Egg White Protein With Heat-Assisted Enzymatic Hydrolysis Methods

doi:10.3969/j.issn.1673-1689.2018.04.010

Home > Archive>Volume 37, Issue 4, 2018 >392-399. DOI:10.3969/j.issn.1673-1689.2018.04.010

Study on Modification of Egg White Protein With Heat-Assisted Enzymatic Hydrolysis Methods
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                        10.3969/j.issn.1673-1689.2018.04.010
                    
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In order to improve the foaming properties of egg white protein products，using fresh egg white as raw material，this paper adopted heat treatment to assist the limited papain hydrolysis of egg white protein. Then，the effects of substrate concentration，enzyme dosage，enzyme hydrolysis time，enzymatic hydrolysis temperature and pH on the foaming properties and the degree of hydrolysis of egg white protein were analyzed. Based on single factor experiment，the foaming ability and foam stability were selected as response values. Response surface analysis and variance analysis were employed to optimize process parameters. The optimum enzymatic hydrolysis conditions were as follows：substrate concentration 3%，heat treatment temperature 90 ℃，heat treatment time 10 min，enzyme dosage 3 500 u/g，enzyme hydrolysis time 2.5 h，enzymatic hydrolysis temperature 55 ℃ and pH 7. Under these conditions，the foaming ability and foam stability of egg white protein were 1741.38% and 93.38%. Compared with common egg white protein，the foaming ability was increased by 112.97%，and the foam stability was increased by 93.27%. The results of rheological properties of foam were shown that the storage modulus G 'of the foam of modified protein is 1.5 times higher than that of unmodified protein.

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WANG Yongmei, MA Xiaojun. Study on Modification of Egg White Protein With Heat-Assisted Enzymatic Hydrolysis Methods[J]. Journal of Food Science and Biotechnology,2018,37(4):392-399.

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