热处理对于鸡蛋全蛋液功能性质的影响  

Effect of heat-treatment on the functional properties of liquid whole egg

作　　者：乔立文[1] 杨新宇[1] 杨严俊[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2011年第11期134-137,共4页Science and Technology of Food Industry

摘　　要：研究了不同强度的热处理条件(处理温度61、64、67℃,处理时间2.5、3.5、4.5min)对于鸡蛋全蛋液蛋白质的溶解性、乳化性、起泡性、表面疏水性和表面巯基含量的影响。结果表明:随着加热温度的升高和处理时间的延长,全蛋液蛋白质溶解度与泡沫稳定性不同程度的下降,而表面疏水性、表面游离巯基含量、乳化稳定性则不同程度的提高。当温度高于61℃时,全蛋液起泡性随温度升高和时间的延长而降低,同时,研究还发现热处理对于全蛋液乳化活力的影响不明显。The influence of different heat treatments（61,64,67℃.2.5,3.5,4.5min）on the functional properties of liquid whole egg（LWE）was studied.Results showed that the solubility and foam stability of LWE decreased to different extent with the treatment temperature and time,while surface hydrophobicity,free sulfydryl（SH）content and emulsion stability of LWE were significantly enhanced.It was also observed that heat-treatments did not significantly influence the emulsifying activity of LWE and when the temperature was above 61℃,the foam capacity decreased.

关 键 词：全蛋液 热处理 功能性质 蛋白结构 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]