期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

冷冻对蛋黄理化性质的影响 被引量：1

Review on Effect of Freeze on Egg Yolk’s Physicochemical Properties
原文传递
导出
摘要 蛋黄液是一种高营养食品,容易发生腐败变质。在蛋黄液的贮藏和运输过程中,冷冻是延长蛋黄液的保质期的常用方法之一。冷冻会对蛋黄的理化性质产生一定的影响。主要综述了冷冻对蛋黄的流动性、溶解度、乳化性等理化性质及其应用的影响,蛋黄凝胶化的原因及防止蛋黄凝胶化的方法。 Egg yolk is a high nu^ent food and easy spoilage. Freeze is one useful method-to prolong the shelf life of egg yolk. Freeze can also affect the physicochemical properties of egg yolk. Mainly summarized the effect of freeze on the fluidity, solubility, emulsifiability and application of egg yolk, the mechanism of gelation and methods to prevent gelation.
作者 孙嘉文 万丽娜 卢晓明 刘文营
机构地区 国家蛋品工程技术研究中心 北京德青源农业科技股份有限公司
出处 《食品工业》 北大核心 2013年第7期189-192,共4页 The Food Industry
基金 国家科技支撑计划课题(2012BAD29B09) 质检公益性行业科研专项(201210036 201210035 201110061)
关键词 冷冻 蛋黄 凝胶化 乳化性 freeze egg yolk gelation emulsifiability
分类号 TS253.1 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献23

  • 1阎微,苏晓蓉,杨严俊.蛋黄组成成分的性质研究[J].食品工业科技,2010,31(1):158-160. 被引量：17
  • 2SOUSA R D S, COIMBRA J S R, ROJAS E E G, et al.Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk [J]. LWT, 2007, 40: 1253-1258.
  • 3HUOPALAHTI R, LOPEZ-FANDINO R, ANTON M, et al. Bioactive egg compounds [M]. Germany, Springer- Verlag Berlin Heidelberg, 2010: 2, 7.
  • 4BUXMANN W, BINDRICH U, HEINZ V, et al. Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus Part 1: Technological properties of incubated egg yolk [J]. Colloids and Surfaces B: Biointerfaces, 2010, 76: 186-191.
  • 5LACA A, SAENZ M C, PAREDES B, et al. Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent [J]. Journal of Food Engineering, 2010, 97: 243-253.
  • 6SEVERA L, NEDOMOVA S, BUCHAR J. Influence of storing time and temperature on the viscosity of an egg yolk [J]. Journal of Food Engineering, 2010, 96: 266-269.
  • 7JAEKEL T, DAUTEL K, TERNES W. Preserving functional properties of hen's egg yolk during freeze-drying [J]. Journal of Food Engineering, 2008, 87: 522-526.
  • 8NYS Y, BAIN M, IMMERSEEL F V. Improving the safety and quality of eggs and egg products [M]. UK, Woodhead Publishing Limited, 2011: 563-564.
  • 9CHANG C H, POWRIE W D, FENNEMA O. Studies on the gelation of egg yolk and plasma upon freezing and thawing [J]. Journal of Food Science, 1977, 42(6): 1658- 1665.
  • 10SANARAWEERA H, ZHANG W G, LEE E J, et al. Egg yolk phosvitin and functional phosphopeptides-review [J]. Journal of Food Science, 2011, 76(7): 143-150.

二级参考文献25

  • 1Folch J, Lees M, Sloane-Stanley G H.A simple method for the isolation and purification of total lipids from animal tissues [J]. Biol Chem, 1957,226:496-509.
  • 2Mc Bee L E,Cotterill O J.Iron exchange chromatography and electrophoresis of egg yolk lipoproteins [ J ] . Journal of Food Science, 1979,44 : 656-660.
  • 3Kevin N P, Kinsella J E, Emulsifying properties of proteins : evaluation of a turbidimetric technique [ J] .Journal of Agric and Food Chem, 1978,26 (3) :716-723.
  • 4Mizutani R, Nakamura R. Emulsifying properties of egg yolk low density lipoprotein (LDL) : Comparison with bovine serum albumin and egg lecithin [ J ]. Lebensm- Wiss U- Technol, 1984, 18:60-63.
  • 5M ANTON, G GANDEMER. Composition, Solubility and Emulsifying Properties of Granules and Plasma of egg yolk [ J ]. Food Science, 1997,62:3.
  • 6Causeret D, Matringe E, Lorient D. Ionic strength and pH effects on composition and microstructure of granules [ J ].J Food Sci, 1991,56 : 1532-1536.
  • 7Taborski G.Phosphoprotein Adv Protein Chem [ J ].1974,28 : 1-21.
  • 8Cook W H, Martin W G. Egg lipoproteins In Structural and functional Aspects of Lipoprotein//Living Systems, E Tria, A M Scanu ( Ed. ) [M].Academic Press, London and New York, 1969: 579-615.
  • 9Garland T D.Studies on egg yolk myelin figures and granules low density lipoproteins [ D 1. University of Columbia, Vancouver, Canada, 1973.
  • 10Kiosseoglou V D, Sherman P. The influence of egg yolk lipoproteins on the theology and stability of O/W emulsions and mayonnaise [ J ].Colloid Polymer Sci, 1983,261 : 520-526.

共引文献24

同被引文献7

引证文献1

二级引证文献1

食品工业
2013年 第7期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部