Technology method for preparing functional egg white powder through synergistic modification of enzymolysis and glycosylation

• Main Authors: YUE XIAOYU, LIU LILI, LI FANG, KANG HUAIBIN, ZHAO SHENGJUAN, CHEN KE, DAI XIAONING
• Format: Patent
• Language: Chinese; English
• Published: 16.10.2018
• Subjects: FOODS OR FOODSTUFFS; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention relates to the field of processing and producing of food ingredients, in particular to a technology method for preparing functional egg white powder through synergistic modification of enzymolysis and glycosylation. According to the technology method disclosed by the invention, the solubility of the egg white powder is improved through enzymolysis, and the emulsibility and the stability of finished products are improved through glycosylation. Two manners are combined, and specific conditions and technological parameters conforming to physical characteristics of egg white are limited, so that the high-quality egg white powder high in nutrient value, strong in function characteristics and good in solubility is prepared. 本发明涉及食品配料加工生产领域，具体的说是种酶解和糖基化协同改性制备功能性蛋清粉的工艺方法。本发明中酶解提高了蛋清粉的溶解度，糖基化提高了成品的乳化性和稳定性。两种方式相结合，通过符合蛋清本身物理特性的特定条件和工艺参数限制，制备出了种营养价值髙，功能特性强，溶解度好的高品质蛋清粉。