高压脉冲电场(PEF)对蛋清蛋白功能特性的影响

蛋清蛋白不仅具有重要的营养价值,而且还具有重要的功能特性如乳化性、起泡性等,作为一种重要的蛋白原料,本实验研究了高压脉冲电场对蛋清蛋白功能性质的影响。结果表明:蛋清蛋白的溶解度在脉冲电场强度大于35kV/cm时下降;蛋清蛋白的乳化性、起泡能力、泡沫稳定性及疏水性先随脉冲电场强度增加而增大,但当脉冲电场强度大于30kV/cm后,蛋清蛋白的乳化性、起泡能力、泡沫稳定性及疏水性下降;随着脉冲电场数的增加,蛋清蛋白的溶解度、乳化性、起泡能力、泡沫稳定性及疏水性变化不显著。

Effects of High Intensity Pulsed Electric Fields on Functional Properties of Egg Albumen

Egg albumen not only has important nutrition value,and still have important functional property,for instance emulsibility,foaming characteristic etc.As a kind of important raw material of protein,effects of high intensity pulsed electric fields(PEF)on the functional properties of egg albumen were studied.Results showed that solubility of egg albumen decrease when the pulsed electric fields intensity is more than 35 kV/cm.Emulsibility,foam capacity and hydrophobicity of egg albumen increase with the increase of the pulsed electric fields intensity.But when the pulsed electric fields intensity is more than 30 kV/cm,emulsibility,foam capacity and hydrophobicity of egg albumen decrease with the increase of the pulsed electric fields intensity.Solubility,emulsibility,foam capacity and hydrophobicity of egg albumen change quiet with the increase of the pulsed electric fields numbers.