食品科学2018，Vol.39Issue(6)：51-56,6.DOI:10.7506/spkx1002-6630-201806009
循环冻融对蛋清蛋白性质的影响
Effect of Freeze-Thaw Cycles on Properties of Hen Egg White Proteins
摘要
Abstract
The aim of this study was to investigate the effect of freeze-thaw cycles on functional and structural properties of egg white proteins (EWP).The functional,physicochemical,rheological properties and secondary structures of EWP subjected to different cycles of freeze-thaw were analyzed.The results showed that gelling and foaming properties of EWP were improved by appropriate freeze-thaw cycles.Freeze-thaw cycles resulted in the exposure of hydrophobic residues,protein unfolding and intermolecular aggregation.Moreover,dynamic rheological results revealed that the elastic and viscous modulus was strongly dependent on freeze-thaw cycles.Fourier transform infrared (FT-IR) spectra indicated that more β-sheet and random coil structures were formed with the decrease of α-helix and β-turn.The structure and properties of EWP could be changed by freeze-thaw cycles,which would be used in the processing of egg white.关键词
循环冻融/鸡蛋蛋清/功能性/流变特点/二级结构Key words
freeze-thaw cycles/hen egg white/functional properties/rheological characteristics/secondary structure分类
轻工纺织引用本文复制引用
毕海丹,崔旭海,于滨,郭莹..循环冻融对蛋清蛋白性质的影响[J].食品科学,2018,39(6):51-56,6.基金项目
山东省高等学校科技计划项目(J12LD51) （J12LD51）
国家级大学生创新创业训练计划项目(201610904055) （201610904055）
