高剪切分散乳化法提高蛋清蛋白质的热稳定性  

Improvement Egg White Protein Thermal Stability by High Shear Scattered Emulsification Method

作　　者：刘俊梅[1] 王丹[1] 李琢伟[2] 兰小梅 王璐[1] 王辉[1] 王庆[1] 杨盼盼[1] 杨涛 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]长春职业技术学院,吉林长春130033 [3]长春大成特用玉米变性淀粉开发有限公司,吉林长春130062 [4]吉林金翼食品有限公司,吉林辽源136200

出　　处：《粮油加工（电子版）》2014年第6期67-70,共4页Machinery for Cereals Oil and Food Processing Main Contents

基　　金：国家科技部成果转化资金项目(2011GB2B100001);吉林省工业与信息化厅省校合作项目

摘　　要：本文通过对高剪切分散乳化法提高蛋清蛋白质热稳定性的研究,以测定蛋白质的分散性指数PDI(Protein dispersibility index)值为依据并通过单因素试验结果做四因素三水平正交试验。结果表明:在蛋白液浓度为5%、剪切时间为20min、剪切转速为16 000r/min和剪切温度为40℃的条件下,蛋白液的组织状态最好。通过高剪切分散乳化物理改性修饰技术既可提高蛋清蛋白质的溶解性、乳化稳定性又可提高蛋白质的分散性、热稳定性。不但改善了蛋腥味,同时也使蛋清蛋白质的热凝固温度提高到115℃以上。为鸡蛋的深加工拓宽了应用领域,有利于鸡蛋的进一步加工。Protein dispersibility index was determined about improving egg white protein thermal stability by high shear scattered emulsification method. And L9 （34） orthogonal test was made based on single factor experiment results. Resuhs showed that texture of egg white was the best under liquid concentration 4% , shear time 20min, cutting speed 16 000r/min and shear temperature 45℃ condition. High shear emulsification physically modified technique not only could improve egg protein solubility and emulsion stability, but also could improve dispersibility and thelTnal stability of protein. This method not only improved smell of eggs, and also raise thermal coagulation temperature of egg white protein above 115℃. This method broadens the egg processing applications, will help further processed eggs. This method broadens egg processing applications.

关 键 词：蛋清蛋白质 分散乳化 热稳定性 PDI 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]