酶法提取蛋黄油的工艺.pdf

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第 22 卷第 1 期无锡轻工大学学报 Vol. 22 No. 1

2003 年 1 月 Journal of Wuxi University of Light Industry Jan. 2003
文章编号:1009 - 038X(2003) 01 - 0102 - 03
酶法提取蛋黄油的工艺
王辉, 许学勤, 陈洁
(江南大学食品学院,江苏无锡 214036)
摘要: 利用酶法从鸡蛋黄粉中提取蛋黄油,通过正交试验选出酶解法提取蛋黄油的最佳工艺条
件:底物质量浓度为 20 g/ dL ,先用每 100 g 底物中加入 1 g 蛋白酶 A ,并保持其最适 p H 和温度,反
应时间为 2 h ;再用每 100 g 底物中加入 1. 5 g 的蛋白酶 B ,并同时调节到相应的最适 p H 和温度,
反应时间为 2 h , 该条件下蛋黄油得率为 58. 89 %. 最后,对蛋黄油的主要成分进行了分析.
关键词: 蛋白酶;提取;蛋黄油;成分
中图分类号: TS 253. 4 文献标识码: A
Enzymatic Extraction of Egg Yolk Oil
WAN G Hui , XU Xue qin , CHEN Jie
(School of Food Science and Technology , Southern Yangtze University , Wuxi 214036 , China)
Abstract : In this article , the procedure of extracting egg yolk oil from egg yolk powder by enzymes
was studied. Through orthogonal experiments , the best technical conditions of enzymatic extraction of
egg yolk oil were determined as followings :the concentration of substrate was 20 %. At the optimum
p H and temperature of proteinase A ,1 % of proteinase A (Wt % , proteinase A vs substrate) was added
and reacted for 2 h. Then at the optimum p H and temperature of proteinase B ,1. 5 % of proteinase B
(Wt % , proteinase B vs substrate) was added and reacted for 2 h. Under these conditions ,the yield of
egg yolk oil was 58. 89 %. In addition , the ingredients of egg yolk oil were also analyzed.
Key words : proteinase ; extract