摘要
天然磷脂的亲水性差,采用磷脂酶对其进行酶法改性可提高乳化性和稳定性,扩大应用范围。本研究利用自制的磷脂酶A2发酵蛋黄磷脂,通过反应时间、酶浓度、底物浓度、钙离子浓度、起始p H值、温度等单因素实验和多因素正交实验,确定最适的反应条件,为实际生产利用提供参考。结果表明,20g蛋黄底物,反应时间4h,磷脂酶A2水解蛋黄磷脂条件的最佳配比为:起始温度40℃、p H值8.0、酶浓度0.15IU/m L、钙浓度30mmol/L,此条件下生成的溶血磷脂转化率为80%左右。
The hydrophilic property of natural phospholipids is poor, and it can be improved by using phospholipase to improve the e？mulsifying property and stability, and expand the application range. In this study, phospholipase A2 homemade fermented egg yolk phospholipids, by reaction time, enzyme concentration, substrate concentration, calcium ion concentration, initial pH, temperature and other single factor and multi-factor orthogonal experiment to determine the optimal reaction conditions and provide a reference for the actual production use. The results showed that, 20g egg yolk substrate, the reaction time 4h, the best ratio of phospholipase A2 yolk phospholipids conditions as follows：starting temperature 40 ℃, pH value 8. 0, the enzyme concentration 0. 15IU / mL, calcium concentration 30mmol / L, this lysophospholipid produced under the conditions of conversion was about 80%.
出处
《信阳农林学院学报》
2016年第2期98-101,106,共5页
Journal of Xinyang Agriculture and Forestry University
关键词
蛋黄磷脂
磷脂酶A2
酶改性
egg yolk phospholipids
an enzyme modified
