The study on the ovalbumin as a protease inhibitor

研究了以蛋清为原料大规模生产卵白蛋白的纯化方法。得到的卵白蛋白（n型）分别衍生为s型和i型卵白蛋白。含有i型卵清蛋白的热致鱼肉凝胶与含有其他两种类型的凝胶相比，具有较高的断裂强度。以酪蛋白为底物对胰蛋白酶的抑制活性进行评价，结果表明三种卵清蛋白均具有抑制活性。

The purification method for large scale production of ovalbumin from egg white was developed. The obtained ovalbumin (N-type) was derivatized to S-type ovalbumin and I-type ovalbumin, respectively. The heat-induced fish meat gel containing I-type ovalbumin showed the high breaking strength compared with those containing the other two types. Evaluation of trypsin-inhibitory activity by using casein as a substrate showed that all three types of ovalbumin had the inhibitory activity.