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卵黄高磷蛋白的乳化性尤其乳液稳定性比别的食品蛋白质高。蛋白酶和磷酸酯酶可使乳化活性和乳液稳定性明显降低 ,卵黄高磷蛋白的蛋白酶水解导致大肽链 (高磷酸化核心区 5 0～ 2 1 0个肽 )和小肽链 (N_端 1～ 49个肽和C_端 2 1 1～ 2 1 7个肽 )裂解。不含小肽的肽不具备优异的乳化特性 ,蛋白质中一部分小肽在乳化特性中起着重要角色。换句话说 ,磷酸酯酶处理后 ,卵黄高磷蛋白中磷酸酯的静电排斥力对乳化性有显著影响 ,磷酸充分作用后的残基的这部分蛋白质对高乳化特性至关重要。
Phyto phlogopite protein emulsification, especially emulsion stability than other food protein high. Protease and phosphatase can significantly reduce the emulsifying activity and the stability of the emulsion. Hydrolysis of the phosvitin resulted in the cleavage of the large peptide chain (50-220 peptides in the hyperphosphorylated core region) and the small peptide chain 1 to 49 peptides and C-termini 2 1 1 to 2 1 7 peptides). Peptides without small peptides do not possess excellent emulsifying properties and some of the small peptides in proteins play an important role in the emulsifying properties. In other words, after the phosphatase treatment, the electrostatic repulsion force of phosphates in phosgene phospholipids has a significant effect on the emulsifiability, and this part of the protein residues after the phosphoric acid full effect is crucial for the high emulsification properties.