Delipidated egg yolk protein modification by limited enzymatic hydrolysis and its preliminary application

ZHOU Di 1 ,SU Yu-jie 1 ,LI Jun-hua 1 ,SU Jun 2 ,YANG Yan-jun 1,* ( 1.College of Food Science,Jiangnan University,Wuxi 214122,China; 2.College of Food and Bioscience Engineering,Jiangsu University,Zhenjiang 212000,China)

delipidated egg yolk protein; limited enzymatic hydrolysis; foaming

Delipidated egg yolk protein( DEYP) was produced as a co-product of egg yolk lecithin extraction.DEYP was limited hydrolyzed by three sources of enzymes,and the effect of hydrolysis on the functional properties of DEYP as well as the application of the hydrolysis was investigated. The results showed that the hydrolysis can significantly improve the solubility,foaming capacity ( FC ) and foam stability ( FS) ,while slightly increase the emulsification capacity. For solubility,the trypsase had the most significant influence on the DEYP,it can reach 49.21% when the DH was 8% ; For FC and FS,the DEYP hydrolyzed by papain was 3.4 and 2.5 times higher than the original DEYP,respectively,when its DH was 5%.Meanwhile,the alcalase improved the most significant for its emulsibility,the mean size of the hydrolysates was 9.22μm when its DH was 8%.The papain-treated DEYP with DH of 5% replaced egg white partly to make angle cake for its high FC,which could be made similar to that made by 100% egg white when the substitution rate was less than 10% .Enzymatic hydrolysate of DEYP as a potential and functional ingredient had promising applications in food industry.