食品与发酵工业2013，Vol.39Issue(2)：97-101,5.
均质处理对鸡蛋全蛋液功能性质的影响
Effect of homogenizing treatment on the functional properties of liquid whole egg
摘要
Abstract
The effect of homogenizing treatment on protein solubility, foaming properties, emulsifying properties and gel strength of liquid whole egg ( LWE) and specific volume of sponge cake produced by LWE were investigated.The results showed that foaming stability and gel strength of LWE were improved when the pressure of homogenizing treatment was increased from 5 to 40 MPa.Foaming capacity, emulsifying activity of LWE and specific volume of sponge cake were decreased when the pressure of homogenizing treatment was increased.Effect of homogenizing treatment on emulsifying stability was complicated.Protein solubility of LWE does not change significantly after homogenizing treatment.Proper pressure of homogenizing treatment should be chosen for the needs of different functional properties of LWE in application.关键词
全蛋液/压力/均质处理/功能性质Key words
liquid whole egg ( LWE) / homogenizing treatment/ functional properties引用本文复制引用
苏宇杰,徐珍珍,乔立文,杨严俊..均质处理对鸡蛋全蛋液功能性质的影响[J].食品与发酵工业,2013,39(2):97-101,5.基金项目
中央高校基本科研业务费专项资金(JUSRP11222) （JUSRP11222）
