羧甲基纤维素的添加对蛋清蛋白功能特性的协同效应的影响  

Effect of the Addition of Carboxymethyl Cellulose on the Synergistic Effect of the Functional Properties of Egg White Proteins

作　　者：武一涵 赵保堂[1] 丁玉 杨灏 郭子铭 赵辙 方斐 陈欣 WU Yihan;ZHAO Baotang;DING Yu;Yang Hao;GUO Ziming;ZHAO Zhe;FANG Fei;CHEN Xin(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;College of Veterinary Medicine,Gansu Agricultural University,Lanzhou 730070,China;College of Water Conservancy and Hydropower Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]甘肃农业大学动物医学院,兰州730070 [3]甘肃农业大学水利水电工程学院,兰州730070

出　　处：《食品与发酵科技》2024年第2期14-19,共6页Food and Fermentation Science & Technology

基　　金：甘肃农业大学省级大学生创新创业训练计划项目(S202310733040)。

摘　　要：为了提高蛋清蛋白的功能性质,分别向蛋清蛋白溶液中加入0.2‰、0.4‰、0.6‰、0.8‰、1.0‰的羧甲基纤维素(CMC),研究蛋白-多糖混合体系的流变、质构、起泡性和差示热量扫描分析的变化。结果表明:羧甲基纤维素添加到蛋清蛋白溶液提高了起泡性,0.8‰CMC-蛋清蛋白泡沫稳定性最优。对于其回复性、咀嚼性、硬度、凝聚力和弹性也呈增强趋势,0.8‰CMC-蛋清蛋白的硬度和咀嚼性最优,其他性能均与1.0‰CMC-蛋清蛋白差别不大。热性能和流变性能表明CMC的加入提高了共混体系的热稳定性,0.8‰CMC-蛋清蛋白的溶胶转变温度达到最大值。In order to improve the functional properties of egg white protein,carboxymethyl cellulose of 0.2‰,0.4‰,0.6‰,0.8‰and 1.0‰were added to the egg white protein solution to study the rheology,texture,foaming of the protein-polysaccharide mixed system and the changes of differential calorie scanning analysis.The results showed that the addition of carboxymethyl cellulose to the egg white protein solution improved the foamability,and the foam stability of the 0.8‰CMC-egg white protein was the best.For its recovery,chewiness,hardness,cohesion and elasticity also showed an enhanced trend,the hardness and chewability reached the best at 0.8‰CMC-egg white protein,and other properties were not much different from 1.0‰CMC-egg white protein.The thermal properties and rheological properties showed that the addition of CMC improved the thermal stability of the blending system and reached a maximum sol transition temperature of 0.8‰CMC-egg white protein.

关 键 词：蛋清蛋白 羧甲基纤维素 功能特性 协同效应 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]