脉冲电场处理对鸡蛋蛋白液特性的影响  

Effect of Pulsed Electric Fields on Functional Performance of Liquid Egg White

作　　者：黄小波[1] 马美湖[2] 曾新安[3] 

机构地区：[1]长沙环境保护职业技术学院,湖南长沙410004 [2]华中农业大学食品科技学院,湖北武汉430070 [3]华南理工大学食品与轻工学院,广东广州510641

出　　处：《中国家禽》2011年第7期16-18,22,共4页China Poultry

基　　金：国家948项目(2006-G36)

摘　　要：采用高压脉冲电场处理鸡蛋蛋白液,研究了不同场强处理对蛋白液功能性质的影响。结果显示,蛋液pH值和电导率与场强的变化成正比,随场强的增加都有增大的趋势,且均表现为不同处理强度间变化不大;变性温度受影响较小,几种处理的变性温度基本相同;而蛋液黏度、凝胶弹性与场强的关系不明显,受影响较小。This paper was to study the effects of different electric field strength treatment on functional performance of liquid white egg with high voltage pulsed electric field handling of liquid white egg. The results showed that egg pH value and conductivity changed with the field strength,which was proportional to the increase with field strength,and both showed little change between the different treatment intensity;denaturation temperature was less affected,denaturation temperature of several treatments was essentially the same. The relationship between egg mixture viscosity,gel elasticity and field strength was not obvious and less affected.

关 键 词：蛋白液 高压脉冲电场 PH值 电导率 流变性 

分 类 号：S565.5[农业科学—作物学]