食品与机械2017，Vol.33Issue(1)：11-15,5.DOI:10.13652/j.issn.1003-5788.2017.01.003
巴氏杀菌鸡蛋清液磷酸化改性及性质研究
Study on phosphorylated modification and properties of pasteurized egg white
张根生 1李婷婷 1丁健 1常虹 1王芮 1池天奇 1唐敏1
作者信息
- 1. 哈尔滨商业大学食品工程学院,黑龙江 哈尔滨 150076
- 折叠
摘要
Abstract
Pasteurized egg white was used as raw material and modified by sodium tripolyphosphate (STP).The optimum conditions for the phosphorylation of egg white were determined by single factor and orthogonal test, for the reaction pH 7.5, the amount of STP 4%, the reaction temperature 40 ℃, and the reaction time 4 h.Under the optimal conditions, the degree of phosphoryl-ation reached 50.96 mg/g.The low-field nuclear magnetic resonance (LF-NMR) was used to observe the binding of proteins to water during the process.The results showed that the solubility, water-holding capacity, foaming property and emulsifying property of egg albumin were all improved after phosphorylation.关键词
鸡蛋清/巴氏杀菌/三聚磷酸钠/磷酸化程度/低场核磁共振Key words
egg white/pasteurized/sodium tripolyphosphate/phosphorylation degree/low field nuclear magnetic resonance引用本文复制引用
张根生,李婷婷,丁健,常虹,王芮,池天奇,唐敏..巴氏杀菌鸡蛋清液磷酸化改性及性质研究[J].食品与机械,2017,33(1):11-15,5.
