热处理对鸡蛋蛋黄性质的影响  

Effect of Heat-treatment on the Properties of Egg Yolk

作　　者：苏宇杰[1] 杨新宇[1] 周頔[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：《食品与发酵工业》2012年第10期70-75,共6页Food and Fermentation Industries

基　　金：中央高校基本科研业务费专项资金(JUSRP11222);江苏高校优势学科建设工程资助项目

摘　　要：研究了不同强度的热处理(处理温度59、62、65、68℃,处理时间0～9 min)对鸡蛋蛋黄上清和颗粒的蛋白质组成、溶解性、乳化性和游离巯基含量的影响。结果表明:蛋黄上清中的γ-卵黄蛋白和蛋黄颗粒中的部分高密度脂蛋白在加热处理过程中发生变性形成大分子聚集体,加热处理对蛋黄上清蛋白质溶解度的影响大于对蛋黄颗粒的影响,温和的热处理对蛋黄上清与颗粒的乳化性质均没有显著影响,68℃处理较长时间会使蛋黄上清与颗粒的乳化活力下降,乳化稳定性提高。热处理过程中蛋黄上清和颗粒的游离巯基含量变化均未表现出明显的规律性。The influence of different heat treatments （59, 62, 65, 68℃ , 0 - 9min） on the composition, solubil- ity, emulsifying properties and free sulfydryl content of egg yolk plasma and granules were studied. Results showed that γ-livetin in egg yolk plasma and part of high-density lipoprotein （HDL） in egg yolk granules denatured during heat treatments. The effect of heat treatments on the solubility of egg yolk plasma was more significant than egg yolk granules. The influences on emulsifying properties of egg yolk plasma and granules by moderate heat treatment were not significant. When egg yolk plasma and granules were treated at 68℃ for a long time, the emulsifying activities were significantly decreased and emulsion stabilities were increased. No regular variations of free sulfydryl content of egg yolk plasma and granules were found during heat treatment.

关 键 词：热处理 蛋黄 溶解性 乳化性 巯基含量 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]