蛋清起泡性研究进展  

Research progress in foaming ability of egg white

作　　者：熊星星[1] 王旭清[1] 司伟达[1] 罗岩[1] 

机构地区：[1]北京德青源农业科技股份有限公司,国家蛋品工程研发中心,北京100081

出　　处：《食品工业科技》2012年第21期381-384,共4页Science and Technology of Food Industry

基　　金：北京市科委产业统筹项目(Z111105061310001)

摘　　要：起泡性是蛋清主要功能特性之一,是评价蛋清产品质量的指标之一。本文综述了蛋清起泡性的评价方法、影响蛋清起泡性的因素及提高蛋清起泡性的方法,影响蛋清起泡性的因素主要包括蛋清中蛋白质的组成和结构、环境因素和生产加工工艺,用于提高蛋清起泡性的方法包括物理改性法、化学改性法和酶解改性法三方面。针对不同的影响因素,不同的改善方法都能在一定程度上提高蛋清的起泡性。Foaming ability as one of the main functional characteristics of egg white,which is the evaluation index of the quality of egg white.This article was the review of evaluation method of egg white protein ,factors affecting egg white foaming ability and methods of improving egg white foaming property. Protein composition and structure of egg white protein, environment condition and technology of producing and processing were three main important factors affecting egg white protein foaming ability.The methods of improving egg white foaming ability included physical modification ,chemical modification and enzyme modification.In view of the different affecting factors, the corresponding method could improve the foaming ability in some degree.

关 键 词：蛋清 起泡性 起泡能力 泡沫稳定性 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]