Comparison of Dephosphorization Method for Egg Yolk Protein - Alkaline Dephosphorization and Auxiliary Dephosphorization with Alkaline Protease

Abstract:

To supply adequate dietary protein for CKD patients while controlling phosphorus intake，low-phosphorus yolk potein was prepared by alkaline protease auxiliary dephosphorization. Meanwhile we analyzes the differences of dephosphorization efficiency，protein solubility，structure and amino acid composition between alkaline protease auxiliary dephosphorization and alkaline dephosphorization. The results showed that alkaline dephosphorization damages amino acids and affects protein quality. Dephosphorization rate and protein content of alkaline protease auxiliary dephosphorization are respectively 45.17% and 74.74%，And high protein hydrolysis shows that dephosphorization rate was positively correlated with the degree of hydrolysis；The micro structures is loose and the random coil about 90%；The soluble protein content of alkaline protease auxiliary dephosphorization yolk protein is 18.92 g/100 g，the dissolution stability was 98.62%. The FAO/WHO degree model was 0.958，which was better than the method of alkaline dephosphorization. The overall results confirmed that low-phosphorus yolk protein prepared by alkaline protease auxiliary dephosphorization can be as a high quality protein source for CKD patients.