| 醋蛋泡制工艺的确定及醋蛋液的酶解 |
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| 引用本文： | 吴桂贞,陈黎斌.醋蛋泡制工艺的确定及醋蛋液的酶解[J].安徽农业科学,2007,35(7):2078-2079,2130. |
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| 作者姓名： | 吴桂贞 陈黎斌 |
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| 作者单位： | 广东化工制药职业技术学院,广东广州,510520 |
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| 摘 要： | 通过对醋蛋泡制工艺研究及其参数的单因素试验.结果表明,工艺3(原料→第1次浸泡→破衣→搅拌→第2次浸泡→粗滤→成品)效果最好,泡制的醋蛋液比较均匀,无结块,无蛋壳.在泡制天数为2 d、泡制温度为4 ℃～25 ℃和用醋量为150 ml时,醋蛋液水解液的ACE抑制活性最高.最终酶解产物中组分的相对分子质量主要分布在108～1 201之间.
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| 关 键 词： | 醋蛋 ACE抑制活性 相对分子质量 |
| 修稿时间： | 2006-11-27 |
Confirmation on Processing Technics of Vinegar-egg and Enzyme Degradation of Vinegar-egg Liquid |
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| WU Gui-zhen et al.Confirmation on Processing Technics of Vinegar-egg and Enzyme Degradation of Vinegar-egg Liquid[J].Journal of Anhui Agricultural Sciences,2007,35(7):2078-2079,2130. |
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| Authors: | WU Gui-zhen |
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| Institution: | Cuangdong Occupation Technique College of Chemical Engineering Pharmacy, Guangzhou, Guangdong 510520 |
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| Abstract: | Studies on the processing technics of vinegar-egg and single factor effecting the technics parameter showed that,among 3 kinds of the processing techniques,third technics that was material→fist soaking→breaking coat→stiring→second soaking→crudely filtering→products got best results,with the processing vinegar-egg liquid being more even and no agglomeration and egg shell.The optimum parameter of processing was two days,4～25 ℃,vinegar volume of 150 ml.Under this condition,the hydrolysate in vinegar-egg liquid showed the highest inhibitory active to ACE.The relative molecular weight of the component of the hydrolysate was 108～1 201. |
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| Keywords: | Vinegar-egg ACE inhibitory activity Relative molecular weight |
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