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浙江大学学报（农业与生命科学版）
  2012, Vol. 38 Issue (4): 504-510    DOI: 10.3785/j.issn.1008-9209.2012.04.020
Food sciences     
Moisture adsorption and retention capacity of enzymatic hydrolysates from royal jelly under different humidity circumstances
LI Yinghua1，2, HU Fuliang2
1. College of Zhejiang Economic & Polytechnic, Hangzhou 310018, China; 2. College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
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Abstract  In order to research the moisture adsorption and retention capacity of enzymatic hydrolysates from royal jelly under different  humidity conditions, the royal jelly proteins were  hydrolyzed  by alkali protease, and the moisture adsorption and retention capacity of their hydrolysates were determined under the conditions of 25 ℃, relative humidities of 20%, 50% and 65%, respectively, in comparison with lyophilized royal jelly powder and bone collagen. The results showed that the enzymatic hydrolysates exhibited better performance both in moisture adsorption and retention test than lyophilized royal jelly powder and bone collagen did. The optimum conditions were as follows: substrate concentration of 8%, enzymatic concentration of 1%, temperature of 45 ℃, enzymatic hydrolysis time of 3 h and pH 9.5. It is safe to draw the conclusion that enzymatic hydrolysis will be an efficient method for obtaining ingredients from royal jelly with good moisture adsorption and retention capacity and it has a bright future in exploitation of moisturekeeping or moistureadsorbing cosmetic.

Published: 25 July 2012
CLC:  TQ658.2  
     
  S896.3  
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LI Yinghua1
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HU Fuliang2
Cite this article:

LI Yinghua1，2, HU Fuliang2. Moisture adsorption and retention capacity of enzymatic hydrolysates from royal jelly under different humidity circumstances. , 2012, 38(4): 504-510.

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http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2012.04.020     OR     http://www.zjujournals.com/agr/Y2012/V38/I4/504


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