均质处理对鸡蛋全蛋液功能性质的影响  

Effect of homogenizing treatment on the functional properties of liquid whole egg

作　　者：苏宇杰[1,2] 徐珍珍[1,2] 乔立文 杨严俊[1,2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]华润制药有限公司,江苏无锡214192

出　　处：《食品与发酵工业》2013年第2期97-101,共5页Food and Fermentation Industries

基　　金：中央高校基本科研业务费专项资金(JUSRP11222)

摘　　要：为了明确全蛋液均质处理对其功能性质影响规律,对不同压力均质处理后全蛋液蛋白溶解度、起泡性、乳化性、凝胶强度等功能性质及应用全蛋液制作的海绵蛋糕比容的变化进行了研究。结果表明:在5～40 MPa压力内,随着均质压力的升高,全蛋液起泡力、乳化活力和海绵蛋糕比容明显降低,泡沫稳定性和凝胶强度明显提高,乳化稳定性的变化比较复杂,蛋白质溶解度基本保持稳定。在实际生产中需要根据全蛋液应用时所侧重的功能性质选择适宜的均质条件。The effect of homogenizing treatment on protein solubility, foaming properties, emulsifying properties and gel strength of liquid whole egg （LWE） and specific volume of sponge cake produced by LWE were investigated. The results showed that foaming stability and gel strength of LWE were improved when the pressure of homogenizing treatment was increased from 5 to 40 MPa. Foaming capacity, emulsifying activity of LWE and specific volume of sponge cake were decreased when the pressure of homogenizing treatment was increased. Effect of homogenizing treat- ment on emulsifying stability was complicated. Protein solubility of LWE does not change significantly after homogeni- zing treatment. Proper pressure of homogenizing treatment should he chosen for the needs of different functional prop- erties of LWE in application.

关 键 词：全蛋液 压力 均质处理 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]