动态超高压微射流对卵清蛋白功能性质的影响  

Effect of Dynamic High-Pressure Microfludization on Founctional Properties of Ovalbumin

作　　者：涂宗财[1] 迟海霞[1] 刘成梅[1] 陈钢[1] 王辉[1] 陈媛[1] 豆玉新[1] 

机构地区：[1]南昌大学食品科学国家重点实验室,江西南昌330047

出　　处：《食品研究与开发》2010年第3期4-6,共3页Food Research and Development

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：以6%的卵清蛋白溶液为原料,采用动态超高压微射流均质进行处理,研究不同处理压力对卵清蛋白功能性质(溶解性、持水性和凝胶性)的影响。结果表明:经动态超高压微射流均质处理后,卵清蛋白的溶解性随着压力的增加有明显的提高,在80MPa时达到最大;卵清蛋白的持水力由1.5g/g增加到5.05g/g,持水性明显提高;卵清蛋白的凝胶强度也有所提高,在160MPa下凝胶硬度最强。The effect of functional properties,including solubility,water holding capacity and gelatin property,of 6 % ovalbumin solution treated by dynamic high pressure microfludization were studied.The results showed that：after treatment by dynamic high pressure microfluidization,there was an increase of the solubility as the pressure enhancing,and reached the maximum at 80 MPa;there was an improvement from 1.5 g/g to 5.05 g/g of the water holding capacity after treatment.The gelatin strength of ovalbumin also increased and strongest at 160 MPa.

关 键 词：动态超高压微射流 卵清蛋白 溶解性 持水性 凝胶性 

分 类 号：TS201.2[轻工技术与工程—食品科学]