| 不同可食涂膜剂复配及其对鸡蛋保鲜效果研究 |
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| 引用本文： | 刘美玉,司伟达,崔建云,任发政. 不同可食涂膜剂复配及其对鸡蛋保鲜效果研究[J]. 河北煤炭建筑工程学院学报, 2012, 0(2): 98-103 |
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| 作者姓名： | 刘美玉 司伟达 崔建云 任发政 |
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| 作者单位： | [1]河北工程大学食品科学技术系,河北邯郸056006 [2]中国农业大学食品科学与营养工程学院,北京100083 |
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| 基金项目： | “十一五”国家科技支撑计划项目（2006BAD22806）特约专稿 |
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| 摘 要： | 采用混料回归设计方法中单纯形格子设计对15％面筋蛋白、2．5％壳聚糖和15％玉米醇溶蛋白三种可食性涂膜剂进行复配。通过比较其对鸡蛋失重率、蛋黄系数、蛋白系数和蛋白pH等品质指标的影响，得出三者最佳复配比分别为58％～79％、17％～40％、2％-18％，试验为制备新型的鸡蛋涂膜保鲜剂提供了技术依据。
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| 关 键 词： | 鸡蛋 可食性涂膜剂 复配 保鲜 |
Study on complex tormulation of ditterent edible coatings and its preservation effect of eggs |
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| Affiliation: | LIU Mei - yu, SI Wei - da, CUI Jian - yun , REN Fa - zheng (1. Department of Food Science, Hebei University of Engineering, Hebei Handan 056006, China; 2. College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China) |
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| Abstract: | The 3 edible coatings of 15 % wheat gluten, 2.5 % made complex formulation with the method of the simplex lattice chitosan and 15 % corn zein were mixture design of the regression de- sign method of the mixing material. By comparing the indices of weight loss rateyolk index, albumen index and the value of albumen pH, the results show that the optimal values of 15 % wheat gluten, 2.5 % chitosan 15 % corn zein in the mixture are 58 % -79 %, 17 % -40 %, 2 % - 18 % respectively. The results provide the technique basis for the new edible coatings of eggs. |
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| Keywords: | egg edible coatings complex formulation preservation |
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