作　　者： ; ; ;

机构地区： 东北农业大学食品学院

出　　处： 《食品与发酵工业》 2012年第8期88-92,共5页

摘　　要： 鸡蛋除具有很高的营养价值外,还有重要的功能特性如乳化性、起泡性和凝胶性等,文中研究了高密度CO2对全蛋液功能性质的影响。结果表明:全蛋液的功能性质随处理压力增加而增加,当处理压力大于15 MPa时,全蛋液的溶解性、起泡性、凝胶性及表面疏水性下降;全蛋液的乳化性在处理压力大于10 MPa时下降。全蛋液的功能性质随处理时间的延长而增加,当处理时间超过20 min时,全蛋液的溶解性、起泡性和表面疏水性下降;全蛋液的乳化性及凝胶性在处理时间超过25 min时下降。 Eggs do not only has important nutrition value, but also have emulsifying ability, foaming capacity and gelling property. Effects of dense carbon dioxide on the functional properties of liquid whole eggs were studied. Results showed that functional properties of liquid whole eggs increased with the increase of pressure. But when the pressure was more than 15MPa, solubility, foaming capacity, gelling property and hydrophobicity of liquid whole eggs decreased with the increase of pressure ; and emulsifying of liquid whole eggs decreased when the pressure is more than 10MPa. Functional properties of liquid whole eggs increased with the increase of the treatment time. But when the treatment time was more than 20rain, solubility, foaming capacity and hydrophobicity decreased with the increase of treatment time; emulsibility and gelling property decreased when the treatment time was more than 25min.

关 键 词： 全蛋液 高密度 功能性质 溶解性 乳化性 起泡性 凝胶性 表面疏水性

领　　域： [轻工技术与工程] [轻工技术与工程]