作　　者： ; ;

机构地区： 东北农业大学食品学院

出　　处： 《中国家禽》 2009年第21期10-13,共4页

摘　　要： 卵清蛋白因其良好的功能性而作为食品配料被广泛应用于食品工业。本文采用响应面法对影响卵清蛋白凝胶质构特点的外在因素进行研究。对不同温度(70.0～90.0℃)、pH值(5.0～7.0)、NaCl浓度(0.02～0.08mmol/L)组合条件下的凝胶质构特点进行测定。结果最大的硬度和弹性出现在90.0℃,pH7.0,0.08mmol/L,而最大的黏性出现在81.7℃,pH6.4,0.08mmol/L。通过试验研究表明温度对于卵清蛋白凝胶的硬度、黏性、弹性都有显著的影响,NaCl浓度对黏性和弹性有影响,而pH值仅对硬度有影响。只有综合考虑各种外部因素,才能使卵清蛋白质构特点达到理想的效果。 Egg white protein is used as ingredient in many food products for various functional properties. Response surface methodology （RSM） was used to evaluate extrinsic factors affecting the rheological behavior of egg white protein. Rheological parameters were determined over various treatment combinations ranging from 70.0 to 90.0℃,pH value 5.0 to 7.0,and NaCl concentrations of 0.02 to 0.08 mmol/L. Maximum hardness and springiness were measured at a treatment combination of 90 ℃ ,pH value 7.0,and 0.08 mmol/L NaCl. Gumminess was highest in gel with a treatment combination of 81.7℃,pH value 6.4,0.08 mmol/L. The result of study suggested that the temperature had the greatest effect on all three rheological parameters,gumminess and springiness were also affected by NaCl concentration, and pH only had influence on hardness. It is necessary to consider all the extrinsic factors for achievement of the desired rheological behavior.

关 键 词： 卵清蛋白 外部因素 质构特点 响应面法

领　　域： [生物学] [轻工技术与工程] [轻工技术与工程]