Water-soluble Royal Jelly Produced by Enzymolysis and Inclusion

For comparing enzymolysis and inclusion in preparation of water-soluble royal jelly, water-soluble royal jelly was produced by 4 proteases and -cyclodextrin. The results showed that extraction rates of water-soluble protein with papain, ficin, neutrase, bromelain, -cyclodextrin 4:1, -cyclodextrin 1:1 and -cyclodextrin 1:4 were 14.10%, 13.97%, 24.91%, 7.20%, 89.38%, 92.06% and 91.21%, respectively. Enzymatic hydrolysates and inclusion products kept a strong stability. After 72 h, protein extraction rates of inclusion products by -cyclodextrin 1:1 and 1:4 were 68.79% and 89.45%, respectively. Therefore, inclusion technique presents efficient, economic and simple. The optimum technological condition of this study was as follows: -cyclodextrin 1:4, pH 8.7, 37 ℃, reaction time 4 h.