现代食品科技2024，Vol.40Issue(3)：219-228,10.DOI:10.13982/j.mfst.1673-9078.2024.3.0320
不同打发状态蛋清泡沫及其凝胶特性的比较
Comparison of Egg White Foams in Different Whipping States and Their Gel Properties
摘要
Abstract
Egg white has good foaming and gelling properties,thus plays an irreplaceable role in aerated foods.In order to study the physico-chemical properties of egg white foam gels in different states,egg white foams in different whipping states(whipping time:0,50,70 or 90 s)were prepared at room temperature and a constant stirring rate(980 r/min).The physico-chemical properties of the egg white foams were determined.Then,the egg white foams with different whipping times were heated for solidification to prepare egg white foam gels.The properties of the egg white foam gels were investigated through microscopic observation,color measurements,texture analysis and rheological analysis.The experimental results showed that at a constant stirring rate,the bubble state of the egg white foam changed with the whipping time.Prolonging the whipping time appropriately could benefit the formation of solid foam with low specific gravity(0.16～0.17),high foaming ability and foam stability.The egg white foam after being whipped for 70 s(foam in small hook-like shape,with a specific gravity of 0.165)had the highest stability.After being heated for solidification,the lightness of such an egg white foam gel(L*=90.28)increased significantly,whilst the hardness(27.69 g)and elasticity(0.78 mm)decreased significantly(P<0.05),exhibiting excellent gel properties.The results revealed that the rheological properties of egg white foam influenced significantly the properties of egg white foam and its gel,which provides a theoretical reference for the application of egg white foam in aerated foods.关键词
蛋清泡沫/泡沫凝胶/结构/性质Key words
egg white foam/foam gel/structure/properties引用本文复制引用
李正雯,阮征,李汴生,李丹丹,黎来凤,吴文静..不同打发状态蛋清泡沫及其凝胶特性的比较[J].现代食品科技,2024,40(3):219-228,10.基金项目
广东省重点领域研发项目(2019B020219002) （2019B020219002）
