作　　者： ; ; ;

机构地区： 东北农业大学食品学院

出　　处： 《中国家禽》 2012年第2期22-24,共3页

摘　　要： 研究蛋清粉在贮藏期间所成凝胶的质构、持水性以及微观结构的变化。结果显示,蛋清粉的凝胶硬度、弹性、粘结性、持水性分别为346g/cm2、0.905、0.382、52.00%,25℃下贮藏180d后,蛋清粉的凝胶硬度与粘结性较贮藏初期并无显著性变化(P>0.05),而凝胶弹性与持水性与贮藏初期相比差异性显著(P<0.05)。蛋清粉的溶解性随贮藏时间的延长呈下降趋势,但降幅很小,25℃下贮藏180d时与贮藏初期相比无显著性差异(P=0.154)。500倍扫描电镜(SEM)下观察蛋清粉所成凝胶,其结构空隙很大,分布疏松,随贮藏时间的延长无明显变化。研究结果表明,贮藏时间与温度对蛋清粉的溶解性影响很小,而对蛋清粉的凝胶性影响较大,含水量是影响蛋清粉凝胶稳定性的重要因素。 The dynamics on gel texture, water holding capacity and microstructure of egg white powder gels during storage were studied. The results showed that gel hardness, springiness, cohesiveness and water holding capacity of egg white powder gels were 346 g/cm^2,0.905,0.382,52.00% respectively,After storage at 25 ℃ for 180 days, gel hardness and cohesiveness had no significant change （P〉0.05）,while gel elasticity and water holding capacity changed obviously （P〈0.05）. The solubility of egg white powder decreased with storage time,but the decline was not significant （P=0.154）, A loose network with constant stability in the course of storage was observed in the gel of egg white powder in SEM （500×）. The results demonstrated that storage time and temperature have greater influence on gelling properties than those on solubility of egg white powder,moisture content is a key factor to influence the gelling stability of egg white powder.

关 键 词： 蛋清粉 凝胶性 凝胶稳定性 凝胶结构

领　　域： [轻工技术与工程] [轻工技术与工程]