| The procedure , functional characteristics and product debittering of egg white proteins hydrolysates were studied in this experiment. I .A laboratory process is given to produce hydrolysates of egg-white protein using Alcalase.In the studies,unit operation is firstly introduced into the CSTMR systems which consists of two:contineous stirred reactor and membrane concentration(S0),enzyme dosage(E) and flux(Jw) effecting the whole system are screened out. And orthogonal regression combinational design was uesed to optimize the parameters on the substrate conversion(y1),no other main operating parameters is in consideration ,the mathematical modal was made. And the contribution to Yi is in order of Jw> S0>E. The relationship between it is: y~ =72. 6630?. 5974X1?. 7285X2+4. 6259X3?. 3524X22+0. 9875X2X3?. 1235X32 The results in the experiment shows that y1 increase with X1 increase,but Yi decrease with X2 increase,the effect of X3 is complicated , and there is interaction between dependent variable, the optimum technology conditions were gained as follows : E=0.45-0.67 , S~=2.43- 3.94 , Jw=2.83-5.00 mL/min(V?00m1) under which75% y1>70%. The physicochemical properties of products was studied . At PH>6.5,solubility of product is over 99%, and the higher the PH value , the bigger the solubility. The forming capacity and stability of hydrolysates is not as good as egg-white protein . At a function of PH=2.0-9.0, the OD value maximum of the turbidity is 0.20, and with the increasing of PH value, the transparency increase. After heating at 65 C for 30 mm, the product appeared transparent , At T>72C, the OD value of the turbidity increased, indicating some of the proteins at 2+ have denatured. The product remained stable the conditions of Ca or sugar, but higher concentration suger increased the colour and lustre of hydrolysates, indicating it is prone to occur Millard reaction. The emulsi1~抜ng capacity is decreased by 30%compared with egg white proteins but it has well storage stability. 3 .Studied on the debittering methods of egg-white protein hydrolysates, the results indicated that the hydrolysates can be debittered by 3.0% active carbon absorption and 2.0% P -CD embedding, but the loss of protein of the first method is as high as I 5.6%,the results expressed that the P -CD embedding were most satisfactory than the active carbon absorption. 4.According to the selected operating parameters level, under the PH=8.2 ,T=55 C ,S~=3.5% ,Jw5.Omllmin , E?.5g with 10000 MWCO membrane , the hydrolysates was -3- lyophilized, then the product can be obtained. The egg-white protein hydrolysales , with a dosage of 300mg , 1000mg ,3000mg per 1 000g mouse body weight per day and 3 000mg egg-white proteins per I 000g mice body weight per day as control , is catheterized to verify the product抯 bioactivity. The test longs for 4 weeks , the following results can be obtained compared with the control. (1) After swimming, the activity of serum UN ,CK and LDH in the experimental mice is lower significantly than the control (P<0.05 or P<0.0 1) , and the serum glucose in the experimental mouse is higher significantly than the control , it shows that the egg-white protein hydrolysates has effect of antifatigue. (2) The concentration of serum CH and TG isn抰 different between the experimental mouse and the control(P>0.05). (3) After the egg-white proteins hydrolysates administration for 30 mm , a dosage of 1000...
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