浓缩乳清蛋白涂膜鸡蛋保鲜的研究  

Research of Egg Fresh-keeping by Whey Protein Concentrated Coating

作　　者：豆丽丽[1] 王建清[1] 

机构地区：[1]天津科技大学,天津300222

出　　处：《包装工程》2012年第17期6-9,18,共5页Packaging Engineering

基　　金："十二五"国家科技支撑计划项目(2011BAD24B01)

摘　　要：利用浓缩乳清蛋白(WPC)涂膜进行鸡蛋保鲜实验。结果表明,浓缩乳清蛋白涂膜鸡蛋的失重率、蛋黄指数、哈夫单位、pH值、TVBN值、蛋内容物菌落总数好于对照组,尤其是添加1mg/mLε-聚赖氨酸与1mg/mL乳酸链球菌素(nisin)的复配抑菌剂的WPC涂膜液,表现出的保鲜效果更加明显,可以延长鸡蛋保质期1倍以上。Eggs fresh-keeping experiments were carried out using whey protein concentrated coating. The re- sults showed that the egg cated by WPC has better performance in weight loss rate, egg yolk index, haugh u- nit, pH value, TVBN value, egg contenting total bacterial colonies than the control group; especially, the WPC added antibacterial agent of 1 mg/mL ε-polylysine＋1 mg/mL nisin blends has better fresh-keeping effect, which can prolong the shelf life of eggs more than doubled.

关 键 词：鸡蛋 浓缩乳清蛋白 涂膜 保鲜 

分 类 号：TB487[一般工业技术—包装工程] TS206[轻工技术与工程—食品科学]