中文摘要：

探讨Protamex复合蛋白酶水解鸡蛋蛋清蛋白时的最佳工艺条件。试验以水解度和蛋白质残留量为指标,研究水解温度、酶用量、pH及蛋清浓度对水解条件的影响,并通过正交试验来确定最佳工艺参数。结果发现,在温度55℃、pH7.0、酶量为7%、蛋清浓度为1：5条件下,蛋白质残留量为6.88%,水解度达7.40%,水解物的相对分子质量集中在500以下,这部分小肽极易被人体吸收且不会引起过敏反应。

英文摘要：

The optimum conditions for egg white hydrolysis using Protamex enzyme was discussed in this paper. We used the degree of hydrolysis（DH） and residual protein as the experimental index to investigate the effects of temperature, enzyme dosage, pH and concentration during hydrolysis and determined the optimal parameters using orthogonal test. The results had showed that the optimal conditions for hydrolyzing egg white protein using Protamex were temperature 55 ℃, pH 7.0, enzyme amount 7% and egg white（v_（egg white）∶v_（water）） at a concentration of 1∶5. In this circumstance, the degree of hydrolysis and residual protein were 7.40% and 6.88% respectively. The hydrolyzate with relative molecular mass lower than 500, the pepeides could be absorbed by human easily and avoided anaphylaxis.