鸡蛋蛋白质凝胶特性影响因素的研究进展  

Research Progress on the Factors Affecting the Characteristics of Egg Protein Gel

作　　者：张映萍 杨慧娟 张晋 晏明兴 章茜 朱仁俊[1] 唐宏刚[2] ZHANG Yingping;YANG Huijuan;ZHANG Jin;YAN Mingxing;ZHANG Xi;ZHU Renjun;TANG Honggang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Institute of Food Processing,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]浙江省农业科学院食品科学研究所,浙江杭州310021

出　　处：《食品工业科技》2021年第6期343-347,356,共6页Science and Technology of Food Industry

基　　金：国家重点研发计划项目课题(2018YFD0400305);云南省重点研发计划—社会发展领域(2018BC006)。

摘　　要：为了进一步了解不同因素对鸡蛋蛋白质凝胶特性的影响,国内外研究者已经针对性的进行了大量的研究工作。本文综合论述了鸡蛋中蛋白质的组成和凝胶的形成机理,分析了温度、压力、pH、酶、盐、蛋白质浓度、处理时间等因素对鸡蛋蛋白质凝胶特性的影响,其中温度、压力、pH、盐、处理时间几个因素对鸡蛋蛋白质凝胶特性的影响研究已较为全面,但生物酶对鸡蛋蛋白凝胶特性的影响研究相对较少,所研究的酶种类较为单一。通过对这些影响因素的研究状况进行综述,以期为鸡蛋深加工过程中工艺参数的控制提供一定依据,为进一步提升鸡蛋加工产品的凝胶品质提供理论参考。In order to further understand the influence of different factors on the gel properties of egg proteins,researchers at home and abroad have conducted a lot of targeted research work.This paper comprehensively discusses the eggs in the protein composition and gel forming mechanism,analyzed the temperature,pressure,pH,protein,enzyme,salt,protein concentration and processing time on the influence of egg protein gel properties,including temperature,pressure,pH,salt,processing time several factors influence on egg protein gel properties research are more comprehensive,but the influence of enzyme on the egg protein gel characteristic research is relatively small,the study of enzyme species is relatively single.This paper summarizes the research status of these influencing factors,in order to provide some basis for the control of technological parameters in the deep processing of eggs,and to provide theoretical reference for further improving the gel quality of egg processing products.

关 键 词：鸡蛋 蛋白质 凝胶特性 影响因素 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]