食品工业科技2012，Vol.33Issue(21)：381-384,4.
蛋清起泡性研究进展
Research progress in foaming ability of egg white
摘要
Abstract
Foaming ability as one of the main functional characteristics of egg white,which is the evaluation index of the quality of egg white.This article was the review of evaluation method of egg white protein ,factors affecting egg white foaming ability and methods of improving egg white foaming property. Protein composition and structure of egg white protein, environment condition and technology of producing and processing were three main important factors affecting egg white protein foaming ability.The methods of improving egg white foaming ability included physical modification ,chemical modification and enzyme modification.In view of the different affecting factors, the corresponding method could improve the foaming ability in some degree.关键词
蛋清/起泡性/起泡能力/泡沫稳定性Key words
egg white/foaming ability/foaming capacity/foaming stability分类
轻工纺织引用本文复制引用
熊星星,王旭清,司伟达,罗岩..蛋清起泡性研究进展[J].食品工业科技,2012,33(21):381-384,4.基金项目
北京市科委产业统筹项目（Z111105061310001）. （）
