NaCl、糖类和木瓜蛋白酶对碱诱导蛋清凝胶性的影响

为了研究不同添加物在高温条件下对碱诱导蛋清凝胶硬度和色度所作出的贡献,把NaCl、糖类和木瓜蛋白酶加入到碱诱导的蛋清中并加热,以蛋清凝胶强度和色差等为评价指标,对不同添加剂作用于碱诱导下的蛋清凝胶进行研究。结果表明:1%的Na Cl使凝胶硬度显著上升(p<0.05),透光率显著下降(p<0.05),且显著增加了凝胶的白度(p<0.05),硬度从81.94g上升到144.94g,增加了77%,透光率从34.33%下降到9.10%,持水性随盐浓度增加而上升。蔗糖和麦芽糖的加入使凝胶质构变化较小,高浓度麦芽糖可降低凝胶的硬度,5%浓度的麦芽糖使凝胶的透光率显著下降(p<0.05),从25.3%下降到9.34%,减少了63%,而蔗糖的透光率却增加了26%,凝胶的总体白度都下降。木瓜蛋白酶的添加使凝胶的透光率显著上升(p<0.05),从34.33%上升到54.27%,增加了60%,凝胶的总体白度略微下降,凝胶硬度和咀嚼性下降了30%左右。综上所述,Na Cl、木瓜蛋白酶、蔗糖和麦芽糖对高温条件碱诱导的蛋清凝胶均有不同的影响,可为不同蛋制品的理化和感官需求提供参考依据。

The Effects of NaCl, Sugars and Papaya Proteases on Alkali-induced Egg White Gels

In order to study the contribution of different additives to the hardness and color of alkali-induced egg white gel at high temperature, NaCl, sugars and papain were added to alkali-induced egg white and heated. The gel strength and color difference of egg white were used as evaluation indexes to study the effect of different additives on alkali-induced egg white gel. The results showed that 1% NaCl significantly increased the hardness of the gel (p<0.05), decreased the transmittance (p<0.05), and significantly increased the whiteness of the gel (p<0.05). The hardness increased from 81.94 g to 144.94 g, increased by 77%, and the transmittance decreased from 34.33% to 9.10%. The water holding capacity increased with the increase of salt concentration. The addition of sucrose and maltose made the gel texture change little, high concentration of maltose could reduce the hardness of the gel, 5% concentration of maltose made the transmittance of the gel decreased significantly (p<0.05), from 25.3% to 9.34%, decreased by 63%, while the transmittance of sucrose increased by 26%, the overall whiteness of the gel decreased. The addition of papain significantly increased the transmittance of the gel (p<0.05), from 34.33% to 54.27%, increasing by 60%. The overall whiteness of the gel slightly decreased, and the hardness and chewiness of the gel decreased by about 30%. In summary, NaCl, papain, sucrose and maltose had different effects on alkali-induced egg white gel under high temperature conditions, which could provide reference for the physicochemical and sensory needs of different egg products.