贮藏时间和贮藏温度对蛋清功能特性的影响  

The Influences of Storage Time and Temperature on the Functional Properties of Egg White

作　　者：司伟达[1,2] 熊星星[1,2] 韩兆鹏[1,2] 刘旭明[1,2] 

机构地区：[1]国家蛋品工程技术研究中心,北京102115 [2]北京德青源农业科技股份有限公司,北京100081

出　　处：《食品工业》2013年第5期126-129,共4页The Food Industry

摘　　要：通过测定不同温度下贮藏的不杀菌蛋清液和杀菌蛋清液的起泡性、泡沫稳定性、黏度、凝胶性和pH的变化情况,以分析贮藏温度和贮藏时间对蛋清功能特性的影响。结果表明,pH有一个下降过程,且不杀菌的蛋清液比杀菌的蛋清液变化快;同时随着贮藏温度的升高,蛋清液的功能特性改变速度也越来越快;蛋清在贮藏过程中起泡性、泡沫稳定性随着贮藏时间的延长都有一个提高的过程,且杀菌蛋清液的起泡性低于不杀菌的,泡沫稳定性则相反;杀菌的蛋清液和不杀菌的蛋清液的蛋白凝胶性随着贮藏时间变化没有明显变化;不杀菌蛋清液的黏度在开始贮藏的一段时间内高于杀菌的,随着贮藏时间的延长,结果则相反。In order to analyze the influences of different storage temperatures and storage time on the functional properties of egg white, the sterilization and unsterilization egg white＇s foaming, foam stability, viscosity, gelation and pH value changes determined under different storage temperatures. The results showed that pH has a decline trend, the egg white unsterilized pH changes more quickly than that of the egg white sterilized. The functional properties of egg white change more and more quickly with the storage temperatures increase. The egg white＇s foaming properties and foam stability with the extension of storage time has a process of improving and the sterilizing egg white＇s foaming properties is lower than that of the unsterilizing egg white, and the foaming stability is the opposite during storage. The unsterilizing egg white of the viscosity at the beginning storage is higher than that of sterilizing egg white, but with the extension of storage time, the results are reversed.

关 键 词：蛋清 起泡性 黏度 凝胶性 pH 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]