酶法提取鮮雞蛋蛋黃脂質(zhì)成分的工藝研究.pdf

1、江南大學(xué)碩士學(xué)位論文酶法提取鮮雞蛋蛋黃脂質(zhì)成分的工藝研究姓名：李才明申請(qǐng)學(xué)位級(jí)別：碩士專(zhuān)業(yè)：水產(chǎn)品加工及貯藏工程指導(dǎo)教師：許學(xué)勤20080801AbstractAbstractEggyolk，whichhashighnutritionalvalue，containsabundantlipids(about30％ofthetotaleggyolk)andexcellentproteinsThelipidscontainabundantle

2、cithinandunsaturatedfatryacids，whichistheimportantdifferencetootheranimalandvegetableoilSoexploitationandutilizationofeggyolkcomponenthasbeenpaidfullattentiontobyscholarsinrelatedrealmathomeandabroadforalongtimeStudyoneg

3、gyolklipidspositivelyinordertoimprovetheaddedvalueofegghasgreatbenefitinOurcountry，wherehasthemaximumeggproductionBasedon“StudiesonSeparationandExtractionofEggYolkOilbyEnzymesSolvent’，thetechnologyofenzymolysisanddemulsi

4、ficationhadbeenimprovedinthisthesiswithfresheggyolkaSrawmaterial，consideringenergysaving，emissionreduction，lowconsumption，economicbenefitandextractioneffectThemethodofenzymatichydrolysistoseparationandextractioneggyolkli

5、pidsfromflesheggyolkhasbeenstudiedinthisthesisFirstly，differentproteinaseswereusedtopre—hydrolyzeofflesheggyolksuspensionindividuallyandbytwoproteinasesusedinsequence，followedbycentrifugationtoseparatethehydrolyzedfleshe

6、ggyolkmixtureintothreeparts—auplayerofoil，amiddlelayerofcolloidalliposomeandabottomlayerofhydrolyzedproteinsSecondly，allinitialoptimaleggyolklipidsseparationWasobtainedbycomparisonexperimentsandorthogonalexperimentsbetwe

7、enthehydrolysisconditionofacidproteaseandalkalineproteaseThebestenzymatichydrolyzingconditionswereasfollows：solidliquidratio1：15，theoptimumpHandtemperatureofacidproteaseis3and40℃theoptimumpHandtemperatureofalkalineprotea

8、seis10and50℃，theadditionofacidproteaseis15g／1009eggyolk，theadditionofalkalineproteaseis175∥1009eggyolk，treatmenttimeis2hand35hrespectivelyTheyieldofeggyolklipidsWas9302％byadjustingthepHofenzymesolution，insulationtreatmen

9、tandcentrifugationMeanwhilethetriglycerideandphospholipidcouldbeseparatedverywellThirdly，physicalchemicalindexesoftheobtainedproductswereanalyzedTheresultsindicatedthatthemaincomponentofuplayereggyolkoilbyenzymaticextrac

10、tionwasmainlytriglyceride，whichWasgoldenwithgoodmobilityandthickyolkflavorandthecontentofunsaturatedfattyacidsWas7173％Themiddlelayerofcolloidalliposomecontained4116％lecithinandthecontentofunsaturatedfattyacidsWas6737％ItW

11、asyellowishandviscouswithoutmobilityThetotalrecoveryofeggyolkproteinWas7225％ofthehydrolyzedyolkproteinfromcentrifugation，inwhichthecontentofessentialaminoacidWas2324mg／mL39％tothetotalaminoacidFinally，throughtheinfluencef

12、actorexperiment，acidvalueoftheeggyolkoilWaseffectmorebythereactionconditionsofacidproteasethanalkalineproteaseAcidvalueoftheeggyolkoilwaseffectmorebyinsulationtreatmenttimethaninsulationtreatmenttemperatmeKeywords：FreshE