摘要
研究了焦磷酸钠(TSP)、三聚磷酸钠(STPP)、磷酸氢二钠(DSP)对蛋黄乳化活性的影响。在单因素实验基础上,应用响应面法优化得到磷酸盐的最佳复合添加量。结果表明,3种磷酸盐均能够改善蛋黄液的乳化活性。其中,焦磷酸钠、三聚磷酸钠对蛋黄乳化活性影响极显著(p<0.01),二者的交互作用对蛋黄乳化活性的影响较显著(0.01<p<0.05)。当焦磷酸钠添加0.7%(w:w)、三聚磷酸钠添加0.45%(w:w)、磷酸氢二钠添加0.26%(w:w)时,蛋黄的乳化活性为0.654,比对照组提高了26.5%。实验结果为以蛋黄为原料的产品开发和改良提供参考。
The effect of TSP, STPP and DSP on the emulsifying activity（EA） of egg yolk was studied. The results showed that these phosphates were able to improve the EA. TSP and STPP had significantly affected on EA of egg yolk（p0.01）, and the interaction of both had obvious effect on EA（0.01p0.05）. When the adding amounts were 0.7%（w：w） TSP, 0.45%（w：w） STPP and 0.26%（w：w） DSP, the EA of egg yolk reached 0.654, increasing by 26.5% compared to the control. This paper could provide reference for the development and improvement of the product with egg yolk as raw material.
出处
《食品科技》
CAS
北大核心
2017年第11期279-283,共5页
Food Science and Technology
关键词
磷酸盐
蛋黄
乳化活性
phosphate
egg yolk
emulsifying activity
