期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：14
期号：2
页码：50-55
DOI：10.19026/ajfst.14.5831
出版社：MAXWELL Science Publication
摘要：The present study investigated proteolysis combined with heat treatment to make hen Egg White (EW) an efficient emulsifier. EW was hydrolyzed by protease (Thermoase®) at various Enzyme Concentrations (EC) (w/w, 0.1%, 0.2%, 0.4%, 0.8%), followed by heating at 90°C for 8 min. Results showed that optimal emulsifying ability and stability, determined by measurement of emulsion turbidity, were obtained when EC was 0.4%, followed by heat treatment at 90°C. The hydrolysate thus prepared had higher emulsifying ability and stability than either native egg white (nEW) or small molecular weight EW peptides (Runpep®), close to the properties of Egg Yolk (EY) which was a reference as a food emulsifier. Surface hydrophobicity (H0) was found to be linearly related to the emulsifying activity and stability of hydrolyzed egg white proteins.
