微波真空冷冻干燥功率对鸡蛋清水分迁移及凝胶微观结构的影响  

Effect of microwave vacuum freeze-drying power on the moisture transfer and the gel microstructure of egg white

作　　者：史胜娟 刘丽莉[1] 张孟军 郝威铭 李媛媛 杨晓盼 SHI Shengjuan;LIU Lili;ZHANG Mengjun;HAO Weiming;LI Yuanyuan;YANG Xiaopan(College of Food and Bioengineering,Henan University of Science and Technology,National Experimental Teaching Demonstration Center for Food Processing and Security,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,食品加工与安全国家级教学示范中心,河南洛阳471023

出　　处：《食品与发酵工业》2020年第20期15-20,共6页Food and Fermentation Industries

基　　金：国家自然基金项目(U1704114);河南省重点攻关项目(182102110346);河南省重大专项(161100110900;161100110600-2;161100110700-2;161100110800-06)。

摘　　要：探究微波真空冷冻干燥功率对鸡蛋清中水分迁移、热力学特性及凝胶微观结构的影响。采用低场核磁共振技术、差示扫描量热分析(differential scanning calorimetry,DSC)和扫描电子显微镜(scanning electron microscopy,SEM)测定不同微波功率干燥条件下鸡蛋清中的水分迁移规律、蛋白的热力学特性和凝胶微观结构。结果表明,状态最为活跃的自由水在干燥过程中最先被除去,在90~180 min内脱除的速率最快;提高微波功率能够加快水分迁移的速度,有利于干燥的进行。DSC结果表明,微波功率为400 W和500 W时,蛋清粉峰值温度较高,从而引起蛋白质结构由有序变为无序。SEM结果表明,增大微波功率,鸡蛋清凝胶结构的孔道和孔径也随之增加,结构也变得较为疏松。该研究为微波真空冷冻干燥鸡蛋清粉工艺优化提供参考。This paper aims to investigate the effects of microwave vacuum freeze-drying power on water migration,thermodynamic properties and gel microstructure in egg white.Low-field NMR,differential scanning calorimetry(DSC)and scanning electron microscopy(SEM)were used to determine the water migration,thermodynamic properties and gel microstructure of egg whites under different microwave power under drying conditions.Results showed that the most active free water was removed first in the drying process,and the removal rate was the fastest at the range of 90-180 min.Increasing microwave power can speed up water migration which is good for drying.DSC showed that when the microwave power was 400 W and 500 W,the peak temperature of egg white powder was high,which caused the protein structure to change from order to disorder.SEM showed that with the increase of microwave power,the pore channels and pore sizes of the egg white gel structure also increased,and the structure became looser.In conclusion,this study provides references for microwave vacuum freeze-drying of egg white powder.

关 键 词：微波真空冷冻干燥 鸡蛋清 低场核磁共振技术 水分迁移 凝胶微观结构 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]