微波法快速提高蛋清粉凝胶强度及其机理的研究  

Research on microwave effect and mechanism of rapid improving the gel strength of egg white powder

作　　者：车永真[1] 范大明[1] 陆建安[1] 王淼[1] 杨严俊[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2008年第8期79-81,86,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2006BAD05A17)

摘　　要：利用MWS-8微波工作站对鸡蛋清粉进行微波处理,确定了微波处理的最佳工艺条件为处理功率600W,处理时间2min。通过对微波处理过程中蛋白粉凝胶强度、表面疏水性、巯基数目、蛋白质相对分子量分布的研究推测了在微波处理各阶段促使蛋白粉凝胶强度增加的主要机理。MWS-8 microwave work station was used to improve the egg white powder gel strength. The optimal work condition was ascertained：600W work power for 2min. The changes of gel strength, surface hydrophobicity （SliP） ,surface and total-SH groups of microwave worked egg white powder protein were measured. The main mechanisms affectina the increase of ael strenath at different Period was speculated.

关 键 词：蛋清粉 微波 凝胶强度 机理 

分 类 号：TS253.43[轻工技术与工程—农产品加工及贮藏工程]