Egg yolk hydrolysed granules: Characteristics, rheological properties and applications
Egg yolk hydrolysed granules: Characteristics, rheological properties and applications
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DOI：
10.1016/j.fbp.2013.04.003
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发表时间：
2013-10-01
影响因子：
4.6
通讯作者：
Diaz, Mario
中科院分区：
文献类型：
--
作者：
Orcajo, Janire;Marcet, Ismael;Diaz, Mario
鉴于其低胆固醇含量的特点，蛋黄颗粒可用作整个蛋黄的替代品。然而，颗粒部分的功能特性应得到改善。从这个意义上说，蛋白质的水解经常会改善其某些营养和工艺特性。因此，在这项工作中，用蛋白水解酶胰蛋白酶（E.C. 3.4.21.4结果表明，酶促反应产生12%的水解度，这是通过色谱和电泳技术获得并定量的不同肽的大小。用这些水解颗粒制成的蛋黄酱比用非水解颗粒制成的蛋黄酱对4至20摄氏度之间的温度变化更稳定。在进行的流变学测试中，用水解颗粒精制的蛋黄酱具有与用作参考的商业蛋黄酱最相似的流变学行为。一般而言，所获得的结果表明，与使用非水解颗粒制备的配方相比，用水解颗粒制备的配方具有更好的流变学特性，保持了低胆固醇特征。(C)2013化学工程师学会。Elsevier B.V.出版，保留所有权利。
Given its low-cholesterol content feature, granules from egg yolk can be used as a substitute of the whole egg yolk. However, the functional properties of the granular fraction should be improved. In this sense, hydrolysis of proteins frequently produces improvements in some of its nutritional and technological properties. For that reason, in this work egg yolk granules were treated with a proteolytic enzyme, trypsin (E.C. 3.4.21.4) with the purpose of making a comparative characterization of the products.Results showed that the enzymatic reaction produced a degree of hydrolysis of 12%, being the size of the different peptides obtained and quantified by chromatographic and electrophoretic techniques. Mayonnaises made with these hydrolysed granules resulted more stable to temperature changes between 4 and 20 degrees C than the one made with non-hydrolysed ones. In the rheological tests carried out, the mayonnaise elaborated with hydrolysed granules has the most similar rheological behaviour to that of a commercial one used as reference. In general, the results obtained suggest that the recipe elaborated with hydrolysed granules had better rheological characteristics than those prepared using non-hydrolysed granules, maintaining the low-cholesterol feature. (C) 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.