鹌鹑蛋功能特性及其影响因素

测定了鹌鹑蛋乳化性、起泡性、持水性等功能特性,并探讨了蔗糖、温度、pH值、氯化钠等因素对蛋白起泡性及其稳定性和蛋黄乳化性的影响。结果表明,鹌鹑蛋白的起泡性为7.33%,泡沫稳定性为63.49%,乳化性为41.51%,持水性约17.14%;鹌鹑蛋黄的起泡性为10%,泡沫稳定性为59.73%,乳化性为46.82%;鹌鹑全蛋液的起泡性为11%,泡沫稳定性为63.95%,乳化性为43.99%,持水性约18.28%。蔗糖能在一定范围内提高泡沫稳定性,适当加热可改善蛋白起泡性,蛋白起泡性随NaCl增加而有较大幅度提高。鹌鹑蛋黄乳化性随蔗糖浓度增大而提高,10～60℃内随温度升高而提高,加入氯化钠能明显提高蛋黄乳化性。pH值对蛋白起泡性和泡沫稳定性、蛋黄乳化性的影响均呈动态变化。

Study on the Functional Properties and It's Influence Factors of Quail Egg

The emulsibility,foamability and water retention property of quail egg were studied,and the factors such as sucrose,temperature,pH,sodium chloride which influenced the foamability of egg white and the emulsibility of egg yolk were discussed.It was showed that foamability,foam stability,emulsibility and water holding capacity of quail egg white were respectively at 7.33%,63.49%,41.51% and 17.14%;foamability,foam stability and emulsibility of quail egg yolk were respectively at 10%,59.73% and 46.82%;foamability,foam stability,emulsibility and water holding capacity of whole egg were respectively at 11%,63.95%,43.99%and 18.28%.As to quail egg white,the foam stability could be increased by sucrose to some extent,and foamability could be improved by properly raising the temperature and increased obviously with the increase of the Sodium chloride concentration.As to quail egg yolk,the emulsibility could be improved with the increase of sucrose concentration,temperature(10~60℃),and adding Sodium chloride.The effect of pH value on foamability,foam stability,emulsibility of quail egg was also demonstrated in a dynamic change.