NaCl浓度、多糖以及小分子乳化剂对全蛋粉乳化性质的影响  

Influence of Salt,Polysaccharides and Surfactants on the Emulsifying Properties of Whole Egg Powder

作　　者：宋俊俊[1] 迟玉杰[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品与发酵工业》2012年第6期22-27,共6页Food and Fermentation Industries

基　　金：国家蛋鸡产业技术体系项目(CARS-41-K25)

摘　　要：以全蛋粉(WEP)为乳化剂制备水包油型乳状液,以乳化活性(EAI)和乳化稳定性(ESI)为乳化性质的指标,研究盐、多糖以及小分子乳化剂对全蛋粉乳化性质的影响以及不同乳状液在高温下的耐热性。单因素试验表明:全蛋粉乳化性质分别在NaCl、黄原胶以及单甘酯的添加量为0.5 mol/L、0.08%、0.06%时达到最大值。正交试验结果表明:各因素对全蛋粉乳化性质影响的主次关系为,黄原胶>单甘酯>盐浓度。在优化组合条件下全蛋粉的乳化活性和乳化稳定性分别提高了0.49倍和14.43倍;并且添加黄原胶和复合物后的乳状液耐热性显著提高。The whole egg powder（WEP） was used as emulsifier to prepare O/W emulsion.Emulsifying activity（EAI） and the emulsifying stability（ESI） were selected as indicators,influence of salt,polysaccharides and surfactants on the emulsifying properties of WEP were studied.Meanwhile,the heat stability under high temperature of different emulsions was investigated.The single factor experiment showed that WEP had the best emulsification when the concentrations of NaCl,xanthan gum,monoglyceride were 0.5 mol/L,0.08%,0.06% respectively.The orthogonal test showed that the order of these three additives effects were ：xanthan gummonoglyceride salt.Under the optimized condition,the EAI and ESI increased 0.49 times and 14.43 times,respectively.Moreover,when xanthan gum was added to WEP,the heat stability improved remarkably.All of these results are good guidance for the application of WEP.

关 键 词：全蛋粉 乳化活性 乳化稳定性 盐 单甘酯 黄原胶 

分 类 号：TS253.43[轻工技术与工程—农产品加工及贮藏工程]