动态超高压均质对蛋清蛋白溶液的起泡性、成膜性的影响  

Effects of dynamic high-pressure on the foaming and film-forming properties of egg white proteins solution

作　　者：涂宗财[1] 豆玉新[1] 刘成梅[1] 王辉[1] 黎鹏[1] 王艳敏[1] 朱秀梅[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品工业科技》2008年第6期77-78,81,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(20666004);教育部长江学者和创新团队发展计划项目(IRT0540)

摘　　要：采用动态超高压均质对80%蛋清蛋白溶液进行处理,研究不同的处理压力对蛋清蛋白起泡性、成膜性的影响。研究表明,蛋清蛋白溶液经过动态超高压均质处理之后,其颗粒大小明显减小,起泡性和成膜性均得到了改善。20mL的蛋清蛋白溶液经过160MPa处理后,泡沫高度可以达到47mL;蛋清蛋白膜的拉伸强度和拉伸率在100MPa时效果最好。The effects of different treatment pressure on the foaming and film-forming properties of 80% egg white solution were studied after dynamic high-pressure treatment. The results indicated that： there were pronounced decrease of particle size following the increase of the pressure. Dynamic high-pressure treatment could improve the foaming and film-forming properties. The foam height of 20mL egg white solution could reach 47mL after 160MPa pressure,and when the pressure was 100MPa,the tensile strength and stretch rate were the best.

关 键 词：动态超高压均质 蛋清蛋白 起泡性 成膜性 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]