不同类型食品添加剂对全蛋液性质的影响  

Effect of Different Types of Food Additives on Properties of Liquid Whole Egg

作　　者：佟平[1] 林志银 侯裕梁 陈红兵[1,3] 高金燕[2] TONG Ping;LIN Zhiyin;HOU Yuliang;CHEN Hongbing;GAO Jinyan(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China;College of Food Science and Technology,Nanchang University,Nanchang 330031,China;Sino German Joint Research Institute,Nanchang University,Nanchang 330047,China)

机构地区：[1]食品科学与资源挖掘全国重点实验室,南昌大学,江西南昌330047 [2]南昌大学食品学院,江西南昌330031 [3]南昌大学中德联合研究院,江西南昌330047

出　　处：《食品与生物技术学报》2023年第7期18-27,共10页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2018YFD0400304)。

摘　　要：为探究食品添加剂对全蛋液理化特性和功能特性的影响,作者分别将3种不同类型食品添加剂(柠檬酸钠、D-异抗坏血酸钠、碳酸氢钠)添加至全蛋液中,然后对全蛋液的pH、色泽、粒径、蛋白质溶解度、浊度、起泡特性、乳化特性和凝胶特性等理化特性和功能特性进行测定。结果表明:不同类型食品添加剂的加入对全蛋液pH、粒径、蛋白质溶解度和浊度有较大影响,进而影响功能特性。添加浓度为10 mmol/L的柠檬酸钠可以增大全蛋液的pH和粒径,使全蛋液蛋白质溶解度提高了6.29%,凝胶硬度提高了11.52%。添加浓度为4 mmol/L的D-异抗坏血酸钠增强了全蛋液的色泽,使全蛋液蛋白质溶解度提高了17.50%,改善了全蛋液稀释液的乳化性,乳化能力和乳化稳定性分别增加了14.06%和5.45%。添加碳酸氢钠对全蛋液物料特性没有太大改善,但添加高浓度的碳酸氢钠(200 mmol/L)使全蛋液亮度降低、红色增强、黄色减弱,反而使全蛋液的色泽难以被消费者接受。该研究结果可为全蛋液加工中不同类型食品添加剂的使用提供参考。To study the effects of food additives on the physicochemical and functional properties of liquid whole egg(LWE),three different food additives(sodium citrate,sodium D-isoascorbate,and sodium bicarbonate)were added into LWE.The physicochemical and functional properties of LWE,including pH,colour,particle size,protein solubility,turbidity,foaming properties,emulsification properties,and gelling properties,were determined.Results showed that the different types of food additives had a significant effect on the pH,particle size,protein solubility and turbidity of LWE,thereby affecting their functional properties.With the addition of 10 mmol/L sodium citrate,the pH and particle size of LWE were increased,and the protein solubility and gel hardness of LWE were improved by 6.29%and 11.52%,respectively.Adding sodium D-ascorbate at a concentration of 4 mmol/L enhanced the colour of LWE with protein solubility increased by 17.50%,which also improved the emulsification properties of the diluted LWE,with emulsifying capacity and stability increasing by 14.06%and 5.45%,respectively.The addition of sodium bicarbonate did not significantly improve the material properties of LWE,however,adding high concentration of sodium bicarbonate(200 mmol/L)resulted in reduced brightness,increased redness,and decreased yellowness of LWE,which made LWE unacceptable.The results of this study could provide a theoretical reference for the use of different types of food additives in the processing of LWE.

关 键 词：食品添加剂 全蛋液 色泽 乳化特性 凝胶特性 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]