蛋白质量浓度对鸡蛋热诱导凝胶特性的影响  

Effect of Protein Concentration on Properties of Heat-Induced Gels Prepared from Egg White,Yolk or Whole Egg

作　　者：周长旭[1] 靳红果[1] 辛营营[1] 彭增起[1] 熊雄[1] 王蓉蓉[1] 张雅玮[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品科学》2012年第9期118-121,共4页Food Science

摘　　要：以蛋清、蛋黄和全蛋液为原料,研究蛋清、蛋黄和全蛋蛋白热诱导凝胶的形成能力以及蛋白质量浓度对蛋清、蛋黄和全蛋蛋白热诱导凝胶特性的影响。结果表明:蛋清、蛋黄和全蛋形成热诱导凝胶的最低蛋白质量浓度分别为50、55、50mg/mL;在50～135mg/mL范围内,随蛋白质量浓度的增加,蛋清、蛋黄和全蛋蛋白的凝胶强度和保水性不断增大,蒸煮损失整体呈下降趋势;蛋白质量浓度对蛋清、蛋黄和全蛋凝胶的弹性也有显著影响。In this study,the heat-induced gel-forming capacity of egg white,egg yolk and whole egg was determined and the effect of protein concentration on properties formed gels was explored.The results indicated that the minimum protein concentrations for the formation of heat-induced gels from egg white,egg yolk and whole egg were 50,55 mg/mL and 50 mg/mL,respectively.In the concentration range of 50-135 mg/mL,the strength and water-holding capacity of heat-induced gels from egg white,egg yolk and whole egg revealed an obvious increase,while the cooking loss revealed an overall drop along with the increase of protein concentration.In addition,protein concentration also had a significant impact on the springness of heat-induced gels from egg white,egg yolk and whole egg.

关 键 词：蛋清 蛋黄 全蛋 蛋白质量浓度 凝胶特性 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]