Enzymatic hydrolysis of ovomucin and effect on foaming properties

被引:37
|
作者
Hammershoj, Marianne [1 ]
Nebel, Caroline [1 ]
Carstens, Jan H. [2 ]
机构
[1] Univ Aarhus, Fac Agr Sci, Dept Food Sci, DK-8830 Tjele, Denmark
[2] Sanovo Foods AS, DK-5100 Odense C, Denmark
关键词
ovomucin; egg albumen; hydrolysis; solubility; surface hydrophobicity; foaming;
D O I
10.1016/j.foodres.2008.03.004
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
An ovomucin fraction was isolated from egg albumen by isoelectric precipitation, however, of low solubility. To improve solubility, the ovomucin was hydrolysed with four proteases (pronase E, alcalase, flavourzyme, neutrase) for 0-24 h. The hydrolysed ovomucin was analysed for degree of hydrolysis (DH), solubility, surface hydrophobicity (S-0), surface tension, and foaming properties: capacity and stability. The solubility of hydrolysed ovomucin increased logarithmically with DH. The pronase E exposed highest activity and neutrase the lowest, which correlated with the effect on ovomucin solubility. Hydrolysis with flavourzyme and neutrase increased the S-0, primarily during 0-6 h, but pronase E and alcalase hydrolysis reduced the S-0 compared with the unhydrolysed ovomucin. Foaming capacity reached an optimum at DH of 15-40%, and correlated highly with the initial surface tension drop. Enzymatic hydrolysis did no significantly affect the foam stability. (C) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码:522 / 531
页数:10
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