全蛋液pH值对其功能性质的影响  

Effect of pH Values on the Functional Properties of Liquid Whole Egg

作　　者：苏宇杰[1] 徐珍珍[1] 乔立文 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 [2]华润制药有限公司,江苏无锡214192

出　　处：《食品与发酵工业》2012年第11期63-67,共5页Food and Fermentation Industries

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

摘　　要：对全蛋液pH值对其蛋白溶解度、起泡性、乳化性、凝胶强度等功能性质的影响进行了研究。结果表明:在pH 6.5～9.0内,随着全蛋液样品pH值升高,全蛋液的蛋白溶解度、乳化稳定性和凝胶强度逐渐提高,而全蛋液乳化活力逐渐下降;在pH 7.0～7.5内,全蛋液具有较好的起泡力和泡沫稳定性,pH值过高或过低时全蛋液起泡性都会下降;在实际应用中可以根据对全蛋液各种功能性质的不同要求选择适当pH值的全蛋液。The effect of pH values on protein solubility, foaming properties, emulsifying properties and gel strength of liquid whole egg （LWE） were investigated. The results showed that protein solubility, emulsion stability and gel strength of LWE were improved and emulsifying activity was decreased when the pH values of LWE were in- creased from 6.5 to 9.0. LWE showed excellent foaming properties when the pH values were between 7.0 and 7.5. The foaming properties of LWE were decreased beyond this pH range. Proper pH should be selected for LWE in dif- ferent application.

关 键 词：全蛋液 PH值 功能性质 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]