巴氏杀菌鸡蛋清液磷酸化改性及性质研究  

Study on phosphorylated modification and properties of pasteurized egg white

作　　者：张根生[1] 李婷婷[1] 丁健[1] 常虹[1] 王芮[1] 池天奇 唐敏[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品与机械》2017年第1期11-15,共5页Food and Machinery

摘　　要：以巴氏杀菌鸡蛋清为原料,利用三聚磷酸钠(STP)对鸡蛋清液进行磷酸化改性。通过单因素和正交试验确定了磷酸化最佳工艺条件,即反应pH 7.5,STP添加量4%,反应温度40℃,反应时间4h,该条件下磷酸化程度为50.96mg/g,并利用低场核磁共振(LF-NMR)辅助观察了反应过程中蛋白质与水分的结合情况。结果表明,鸡蛋清液经过磷酸化改性后,其溶解性、持水性、起泡性、乳化性均得到了改善。Pasteurized egg white was used as raw material and modified by sodium tripolyphosphate（STP）. The optimum conditions for the phosphorylation of egg white were determined by single factor and orthogonal test,for the reaction pH 7.5,the amount of STP 4%,the reaction temperature 40℃,and the reaction time 4h.Under the optimal conditions,the degree of phosphorylation reached 50.96 mg/g.The low- field nuclear magnetic resonance（LF-NMR）was used to observe the binding of proteins to water during the process.The results showed that the solubility,water-holding capacity,foaming property and emulsifying property of egg albumin were all improved after phosphorylation.

关 键 词：鸡蛋清 巴氏杀菌 三聚磷酸钠 磷酸化程度 低场核磁共振 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]