机构地区: 东北农业大学食品学院
出 处: 《中国家禽》 2009年第7期15-18,共4页
摘 要: 试验研究了糖基化对蛋清蛋白功能性的影响。糖基化蛋清蛋白是通过将蛋清蛋白-麦芽糊精混合物在60℃,65%相对湿度条件下反应0~5d制得。糖基化蛋白粉溶解性在反应前期(0~3d)变化不明显,反应4~5d溶解性有所降低。糖基化蛋白较未改性的蛋清蛋白在热稳定性、凝胶性、乳化性、起泡性方面都得到了显著提高。本研究的结果表明糖基化方法是提高蛋清蛋白功能性的一种有效途径。 The effects of glycosylation on the functional properties of dried egg white (DEW) were investigated in this study. Glycosylated DEW (G-DEW) was prepared by storing mahodextrin-DEW at 60 ℃ and 65% relative humidity for 0 to 5 days. Study of solubility of G-DEW showed little increase during early stages (0 to 3 days) and a significant decrease as glycosylation progressed beyond 4 days. Compared with unmodified sample,the G-DEW developed excellent heat stability,gelling,emulsibility,foaming properties. These results indicated that glycosylation could be used as an efficient method to improve functional properties of DEW.