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| Functional Property of Bone Protein Hydrolysates |
| Diao Jing-jing;Diao Xin-ping;Kong Bao-hua;Chen Hong-sheng |
| 1.Colleg e of Food Science,Northeast Ag ricultural University ,Harbin,150030;2.Colleg e of Animal Science,Northeast Ag ricultural University ,Harbin,150030;3.Colleg e of Food Science,Heilong jiang Aug ust First Land Reclamation university , Daqing ,163319 |
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Abstract In order to improve the functional properties of bone protein and extend its application in food industry ,bone protein was hydrolyzed by alcalase for different times.Deg ree of hydrolysis was determined using pH-State method,and water-holding capacity ,oil-holding capacity ,emulsification,foaming and foaming stability of bone protein hydrolysates were determined,The results showed that the oil-holding capacity ,emulsification and foaming activity of bone protein hydrolysates increased g radually with the increase of deg ree of hydroly sis,especially for 3h hydrolysate.However emulsification stability and foaming stability of the hydrolysates reduced at a certain extent.
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2008, Vol. 22 
