中国食品添加剂Issue(6)：186-190,5.
亲水性胶体对鸭蛋清凝胶特性的影响
Influence of hydrocolloids on gel properties of duck egg white
叶阳 1王洋1
作者信息
- 1. 四川理工学院生物工程学院,自贡643000
- 折叠
摘要
Abstract
The effects of the kind and addition of hydrocolloids on the hardness, adhesiveness, resilience and water holding capacity of duck egg white gel were investigated. The results showed that: addition of carrageenan, konjac gum, guar gum and gelatin had no significant effect on the hardness and water holding capacity of egg white gel, hardness was all more than 700g; while addition of sodium alginate, CMC - Na, xanthan gum and the pectin in turn to reduce the hardness and water holding capacity. Most of the hydrocolloids addition made the adhesiveness of egg white gel increase and the resilience reduce. When the mass fraction of xanthan gum 0. 16% , adhesiveness reached the maximum 170 g · s, increased by 123. 68% compared with the control; while the mass fraction of 0. 20% , the resilience of the egg white gel reached a minimum 0. 21, lowered by 38. 24% compared with the control. Addition of different concentrations of sodium alginate made egg white gel viscosity reduced; this was consistent with its egg white gel hardness decreased significantly.关键词
蛋清/亲水胶体/硬度/回复性/持水性Key words
white/ hydrocolloids/ hardness/ resilience/ water holding capacity分类
轻工纺织引用本文复制引用
叶阳,王洋..亲水性胶体对鸭蛋清凝胶特性的影响[J].中国食品添加剂,2012,(6):186-190,5.
