摘要
蛋黄用0.17mol/L氯化钠1∶1等重稀释后,进行冷冻离心可得到上清和沉淀两部分,对其进行了组成、蛋白质溶解度和乳化性质及颗粒形态的分析研究。电泳分析表明,上清部分主要为低密度脂蛋白和卵黄蛋白,沉淀部分主要为高密度脂蛋白和卵黄高磷蛋白。这三部分随着氯化钠浓度的增大,蛋白质溶解度逐渐增大,在氯化钠浓度为0.5mol/L时,蛋黄、上清、沉淀三部分的溶解度在90%以上。在蛋白质溶解度在90%以上时,测定三部分的乳化性质,得出上清部分的乳化活性最好,沉淀部分的乳化稳定性最好。
Egg yolk was fractionated by a low speed centrifugation into granules and plasma.The composition, solubility and emulsifying properties of granules and plasma were investigated.SDS-PAGE indicated that plasma mainly contained low - density lipoproteins （LDL） and livetin, highdensity lipoprotein （HDL） and phosvitin in granules.The solubility was different at different salt concentrations.At ion strength 0.5mol/L sodium chloride,the protein solubilities were above 90%. And at this solubility, the plasma had the best emulsifying activity and the granules had the best emulsion stability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第1期158-160,共3页
Science and Technology of Food Industry
关键词
蛋黄
上清
沉淀
组成
乳化性
egg yolk
granules
plasma
composition
emulsifying properties
