食品与发酵工业 >

2021 , Vol. 47 >Issue 11: 139 - 145

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025984

生产与科研应用

卵黄多肽的工业化制备及脱色工艺研究

  • 焦涵 ,
  • 陈杰 ,
  • 顾璐萍 ,
  • 常翠华 ,
  • 李俊华 ,
  • 董世建 ,
  • 杨严俊 ,
  • 苏宇杰
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  • 1(食品科学与技术国家重点实验室(江南大学),江苏 无锡,214122)
    2(国家功能食品工程技术研究中心(江南大学),江苏 无锡,214122)
    3(江南大学 食品学院,江苏 无锡,214122)
    4(荣达禽业股份有限公司,安徽 广德,242200)
硕士研究生(苏宇杰副教授为通讯作者,E-mail:suyujie@jiangnan.edu.cn)

收稿日期: 2020-10-23

  修回日期: 2020-12-04

  网络出版日期: 2021-07-16

基金资助

国家重点研发计划项目(2018YFD0400303)

收起

Industrial production and decolorization of egg yolk polypeptides

  • JIAO Han ,
  • CHEN Jie ,
  • GU Luping ,
  • CHANG Cuihua ,
  • LI Junhua ,
  • DONG Shijian ,
  • YANG Yanjun ,
  • SU Yujie
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  • 1(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
    2(National Functional Food Engineering Technology Research Center,Jiangnan University,Wuxi 214122,China)
    3(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
    4(Rongda Poultry Co.Ltd,Xuancheng 242200,China)

Received date: 2020-10-23

  Revised date: 2020-12-04

  Online published: 2021-07-16

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摘要

以脱脂蛋黄粉为原料研究卵黄多肽(egg yolk peptides,EYPs)的工业化生产工艺。首先探究了加热处理、超声处理以及粉碎处理等不同预处理方式对EYPs得率的影响,进一步以多肽回收率和脱色率为指标对脱色剂种类、添加量、脱色时间、pH、温度等卵黄多肽脱色工艺进行优化,最后对卵黄多肽产品氨基酸组成、肽段分布、水分及灰分等特性进行分析。结果表明,对脱脂蛋黄粉进行粉碎预处理,可以显著提高EYPs得率,得率为72.6%;综合考虑脱色率和多肽回收率,最佳脱色工艺为:7号活性炭添加量10 g/L,pH 4.3,脱色温度50 ℃,脱色时间30 min,此时脱色率为72.34%,多肽回收率为84.76%。该工艺制得的卵黄多肽产品氨基酸组成均衡、肽段分子质量适合人体吸收,具有工业化应用前景,可有效提高低值脱脂蛋黄粉的产品附加值,拓宽蛋品深加工产业链。

关键词： 卵黄多肽; 工业化制备; 预处理; 脱色; 营养性

本文引用格式

焦涵 , 陈杰 , 顾璐萍 , 常翠华 , 李俊华 , 董世建 , 杨严俊 , 苏宇杰 . 卵黄多肽的工业化制备及脱色工艺研究[J]. 食品与发酵工业, 2021 , 47(11) : 139 -145 . DOI: 10.13995/j.cnki.11-1802/ts.025984

Abstract

The industrial production process of egg yolk polypeptides (EYPs) was studied using skimmed egg yolk powder as raw material. Firstly, the influences of different pretreatment methods on the yield of EYPs were investigated. Then the decolorization process was optimized based on the peptide recovery rate and decolorization rate. The main parameters were the amount of addition, the decolorization time, pH and temperature. Finally, the amino acid composition, peptide distribution, moisture and ash content of the EYPs product were analyzed. The results were as follow: the pretreatment method of crushing skimmed egg yolk powder could significantly increase the yield of EYPs to 72.6%. 10 g/L of No.7 activated carbon at pH 4.3 and 50 ℃ for 30 min had the best decolorization effect, which reached 72.34% and the peptide recovery rate was 84.76%. The EYPs product prepared by this process has a balanced amino acid composition and a peptide molecular weight suitable for human body absorption. It can effectively increase the added value of low-value skimmed egg yolk powder and broaden the egg deep processing industry line.

Key words： yolk polypeptide; industrial preparation; pretreatment; decolorization; nutritional

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