| 超高压改性对鸡蛋蛋白液起泡及物理性质的影响 |
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| 引用本文： | 王伟,李文钊,杨瑞香.超高压改性对鸡蛋蛋白液起泡及物理性质的影响[J].天津轻工业学院学报,2009(3):35-38. |
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| 作者姓名： | 王伟 李文钊 杨瑞香 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津300457 |
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| 基金项目： | 天津科技大学引进人才科研启动基金资助项目（20070446） |
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| 摘 要： | 采用超高压改性鸡蛋蛋白液，研究了压力、保压时间对蛋白液起泡性质和物理性质的影响结果表明，新鲜蛋白液在350MPa的静水压下处理15min后的起泡性质最好．此外，超高压改性还导致蛋白液的黏度和表面张力呈现升高后又急剧降低的趋势，并能够降低蛋白液的明度.
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| 关 键 词： | 超高压 鸡蛋蛋白液 起泡性质 |
Influences of Ultra-High Pressure on Foaming and Physical Properties of Egg White Modified |
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| WANG Wei,LI Wen-zhao,YANG Rui-xiang.Influences of Ultra-High Pressure on Foaming and Physical Properties of Egg White Modified[J].Journal of Tianjin University of Light Industry,2009(3):35-38. |
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| Authors: | WANG Wei LI Wen-zhao YANG Rui-xiang |
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| Affiliation: | (College of Food Engineering and Biotechnology,Tianjin University of Science ＆ Technology,Tianjin 300457 ,China ) |
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| Abstract: | The influences of pressure,time and pH on foaming and physical properties were studied for egg white modified by ultra-high pressure. The results indicates that the egg white can show best performance after treated at hydrostatic pressure of 350 MPa for 15 min. In addition,the ultra-high pressure leeds the viscosity and surface tension of modified egg white increase and then decrease sharply,and also can reduce the lightness of the egg white. |
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| Keywords: | ultra-high pressure egg white foaming property |
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