摘要
为开发低致敏性蛋清制品,用不同的蛋白水解酶和非蛋白氧化酶及常规加热法处理蛋清。结合酶联免疫技术评价测定,发现在适宜条件下用菠萝蛋白酶处理,蛋清致敏性降低约79.63%,葡萄糖氧化酶(GOD)处理能使蛋清致敏性降低25.92%,高温加热处理(121℃,10 min)可使样品致敏性降低约20.4%。
In order to have low antigentic egg white product, different enzymes like proteolytic enzymes and non--proteolytic oxidase as well as normal heating applications were utilized to treat egg white. Results of enzyme--liked--immunosorbent assay indicated that egg white treated with bromelain reduced 79. 63% of its antigenicity, glucose oxidase and pasteurization （121 ℃, 10 min） caused its antigenicity reduced 25.92% and 20.4% respectively.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2011年第4期528-534,共7页
Journal of Food Science and Biotechnology
基金
教育部优秀人才计划项目(NCET-07-0379)
国家"十一五"科技支撑计划项目(2007BAQ00075)
关键词
蛋清
脱敏
酶解
egg white, desensitization, enzymatic hydrolyzation
