食品工业科技Issue(11)：134-137,4.
热处理对于鸡蛋全蛋液功能性质的影响
Effect of heat-treatment on the functional properties of liquid whole egg
乔立文 1杨新宇 1杨严俊1
作者信息
- 1. 江南大学食品科学与技术国家重点实验室江南大学食品学院,江苏无锡214122
- 折叠
摘要
Abstract
The influence of different heat treatments（61,64,67℃.2.5,3.5,4.5min）on the functional properties of liquid whole egg（LWE）was studied.Results showed that the solubility and foam stability of LWE decreased to different extent with the treatment temperature and time,while surface hydrophobicity,free sulfydryl（SH）content and emulsion stability of LWE were significantly enhanced.It was also observed that heat-treatments did not significantly influence the emulsifying activity of LWE and when the temperature was above 61℃,the foam capacity decreased.关键词
全蛋液/热处理/功能性质/蛋白结构Key words
liquid whole egg/heat-treatment/functional property/protein structure分类
轻工纺织引用本文复制引用
乔立文,杨新宇,杨严俊..热处理对于鸡蛋全蛋液功能性质的影响[J].食品工业科技,2011,(11):134-137,4.
