摘要
将一定质量分数的离子型多糖羧甲基纤维素(CMC)与羧甲基纤维素钠(CMC-Na)分别溶于蛋清中,冷冻干燥后,将得到的样品置于相对湿度为75%的环境中干热反应一定时间后,通过质构分析、色度分析、SDS-PAGE、差示扫描量热分析、扫描电子显微镜研究鸡蛋清蛋白与CMC及CMC-Na交联改性后性质的变化。结果表明:反应温度60℃、反应时间2d时,各样品的凝胶强度显著增大,凝胶的微观网络更为均匀致密,蛋清粉中的小分子质量蛋白质减少。证明适度的反应可增强蛋清粉的凝胶强度,但随时间延长,过度反应则会造成分子质量过大、溶解度下降,色泽显著加深。起泡性的分析表明:各反应2d后样品的起泡性均明显增强,其中以60℃,添加0.25%的CMC和CMC-Na的起泡力最强,分别增大了0.6倍和0.5倍,泡沫稳定性亦明显增强。证明在此反应条件下,可获得同时兼顾较高凝胶性和较高起泡性的新型蛋白粉。
Egg white was blended with sodium carboxymethyl cellulose （CMC-Na） or carboxymethyl cellulose （CMC） of certain concentration respectively, and the dry-heated products were obtained at relative humidity （75%） after freeze drying. The products were analyzed on gel strength, color scale, scanning electron microscope observation, SDS-PAGE, and Differential Scanning Calorimetric （DSC） at intervals. The results showed that a significant increase in the gel strength of egg white, more uniform and compact gel network structure and a significant reduction in the content of proteins with small molecular weight were found after 2 days of reaction at 60 ℃. The foaming capacity of egg albumen was found to be enhanced significantly by 2-day-long reaction, but the excessive cross-linking might lead to a large molecular weight, decrease the solubility of egg white powder and darken its color. Adding CMC or CMC-Na at a concentration of 0.25% resulted in the best foaming capacity at 60 ℃, with 0.6-fold and 0.5-fold increases in comparison with a blank sample, respectively and meanwhile, a significant improvement was observed for foam stability. It was proved that a novel egg white powder with both higher gel property and foaming capacity can be obtained under the reaction conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第3期40-45,共6页
Food Science
基金
国家"863"计划项目(2007AA10Z310
2007AA100408)
教育部新世纪优秀人才项目(NECT-2007073)
湖北省杰出青年人才基金项目(2007ABB016)
关键词
蛋清蛋白
羧甲基纤维素
交联反应
凝胶强度
egg albumen
carboxymethyl cellulose
crosslinking reaction
gel strength
