食品与发酵工业2012，Vol.38Issue(8)：88-92,5.
高密度CO2对全蛋液功能性质的影响
Effects of Dense Carbon Dioxide on Functional Properties of Liquid Whole Eggs
摘要
Abstract
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CO2/功能性质/溶解性/乳化性/起泡性/凝胶性/表面疏水性Key words
liquid whole eggs/dense phase carbon dioxide/functional properties/solubility/emulsibility/foaming capacity/gelling property/hydrophobicity分类
轻工纺织引用本文复制引用
李玉娜,迟玉杰,孙强..高密度CO2对全蛋液功能性质的影响[J].食品与发酵工业,2012,38(8):88-92,5.基金项目
农业部重点科研项目“国家蛋鸡产业体系项目” （）
