食品与发酵工业2012，Vol.38Issue(11)：63-67,5.
全蛋液pH值对其功能性质的影响
Effect of pH Values on the Functional Properties of Liquid Whole Egg
摘要
Abstract
The effect of pH values on protein solubility, foaming properties, emulsifying properties and gel strength of liquid whole egg (LWE) were investigated. The results showed that protein solubility, emulsion stability and gel strength of LWE were improved and emulsifying activity was decreased when the pH values of LWE were in- creased from 6.5 to 9.0. LWE showed excellent foaming properties when the pH values were between 7.0 and 7.5. The foaming properties of LWE were decreased beyond this pH range. Proper pH should be selected for LWE in dif- ferent application.关键词
全蛋液/pH值/功能性质Key words
liquid whole egg/pH values/functional properties分类
轻工纺织引用本文复制引用
苏宇杰,徐珍珍,乔立文,杨严俊..全蛋液pH值对其功能性质的影响[J].食品与发酵工业,2012,38(11):63-67,5.基金项目
中央高校基本科研业务费专项基金 （）
江苏高校优势学科建设工程资助项目 （）
