摘要
考察了超声波均质及葡萄糖氧化酶(GOD)脱糖对鸡蛋清(CEW)粘度、蛋清中溶菌酶浓度和活力的影响.结果表明,超声波均质和GOD脱糖均能有效降低蛋清的粘度,从而得到低粘度的均匀料液.但随着超声波功率的增加和超声处理时间的延长,溶菌酶的浓度及活力呈下降趋势.而经GOD脱糖处理后的料液溶菌酶活力随GOD加入量的增大而降低,浓度则先升高后下降.将两种处理方法结合使用,料液粘度可以降至4.0mPa-s,此时溶菌酶损失19.48%,酶活降低19.13%.
The effects of ultrasonic wave treatment and glucose oxidase （GOD） desugarization on the viscosity of chicken egg white （CEW）, and the concentration and activity of lysozyme in the CEW were studied. The results showed that the viscosity of CEW could be lowered effectively by ultrasonic treatment and GOD desugarization, leading to the formation of uniform solution with low viscosity. However, the concentration and activity of lysozyme decreased with increasing ultrasonic power and the time of ultrasonic treatment. When GOD desugarrization was adopted, the activity of lysozyme decreased with increasing the addition of GOD, while the concentration of lysozyme increased with increasing GOD up to 30 mL/L and then decreased with further increase in GOD. The combination of ultrasonic treatment with GOD desugarization could further lower the viscosity of CEW, reaching 4.0 mPa-s, while the concentration and activity oflysozyme were declined by 19.48% and 19.13%, respectively.
出处
《过程工程学报》
EI
CAS
CSCD
北大核心
2007年第3期579-583,共5页
The Chinese Journal of Process Engineering
关键词
粘度
溶菌酶
蛋清
葡萄糖氧化酶
超声波
viscosity
lysozyme
egg white
glucose oxidase
ultrasonic wave
