辐照杀菌对鸡蛋蛋白液特性的影响  

Effects of irradiation sterilization on the characteristics of liquid egg white

作　　者：黄小波[1,2] 马美湖[3] 李文革[4] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]长沙环境保护职业技术学院,长沙410008 [3]华中农业大学食品科技学院,武汉430070 [4]湖南省原子能农业应用研究所,长沙410125

出　　处：《农业工程学报》2009年第5期244-248,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家948蛋品深加工关键技术引进与研发产业化示范项目(2006-G36)

摘　　要：为了探明液态蛋蛋白液经辐照处理后有关特性的变化情况,为液态蛋的辐照杀菌技术应用提供试验依据。试验研究了不同辐照条件下鸡蛋蛋白液的pH值、色度、黏度、热变性、起泡性和乳化性的变化。试验表明,在辐照剂量0～3.0kGy范围内随辐照剂量增大,蛋白液的pH值有所下降,但变化相对不大;蛋白液的黏度在辐照剂量0～0.4kGy范围内随辐照剂量增大有较大下降,但剂量大于0.4kGy以后蛋白黏度随辐照剂量增大变化较小;蛋白液的色度随剂量增大无变化,但蛋液经加热凝固后,2.0kGy以上剂量辐照组蛋白胶体颜色出现褐色,且随辐照剂量增大而加深;随辐照剂量增大,蛋白液起泡性能增强,但泡沫稳定性下降;随辐照剂量增大辐照后蛋白液的乳化性、乳化稳定性均下降。To explore the changes of the characteristics of liquid egg white treated by irradiation and provide experimental basis for application of irradiation sterilization technology in liquid egg, changes of the pH value, color, viscosity, thermal denaturation, foarnability and emulsibility of liquid egg white were examined. The results showed that the pH value of liquid egg white decreased as the radiation dose increased in the range of 0-3.0 kGy, but the decrease was not significant. The viscosity decreased significantly when the irradiation dose increased from 0 to 0.4 kGy, whereas changes in viscosity were not great when the irradiation dose was higher than 0.4 kGy. There was no change in color, when the egg white was irradiated. When the egg white was irradiated with a dose higher than 2.0 kGy, the color of protein colloid became brown, and the color deepened with the increase of radiation dose when the egg white was heated to solidification. Foamability of liquid egg white increased, but foam stability, emulsibility and emulsion stability of liquid egg white decreased with radiation dose increasing.

关 键 词：蛋白质 辐照 物理特性 化学特性 杀菌 鸡蛋 蛋白液 

分 类 号：TS253.41[轻工技术与工程—农产品加工及贮藏工程]