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糖类对蛋清蛋白凝胶强度的影响
引用本文:糖类对蛋清蛋白凝胶强度的影响[J]. 食品工业科技, 2013, (04): 72-75. DOI: 10.13386/j.issn1002-0306.2013.04.039
摘    要:为改善蛋清蛋白凝胶的加工特性,探讨了不同种类与不同浓度糖类对蛋清蛋白凝胶强度的影响。选择并固定适宜的蛋清蛋白凝胶制备条件,在制备前加入不同浓度的糖类,形成凝胶后运用物性仪测定其强度。结果表明,结冷胶、黄原胶和阿拉伯树胶均在胶类-蛋清蛋白凝胶体系发生相变的浓度点使体系强度有明显的变化;蔗糖在实验浓度范围内对体系的凝胶强度没有明显的作用;麦芽糖对蛋清蛋白凝胶的作用显著,在低浓度可以增强蛋清蛋白凝胶强度而在高浓度可以降低蛋清蛋白凝胶强度;玉米淀粉也在一定浓度可显著提高蛋清蛋白凝胶的强度。结果说明,以糖类作为添加剂改善蛋清蛋白的凝胶强度时,应充分考虑所加入的糖类种类及浓度。 

关 键 词:蛋清蛋白    凝胶强度    糖类    胶类  
收稿时间:2012-09-14

Effect of carbohydrate on the hardness of egg white protein gel
Effect of carbohydrate on the hardness of egg white protein gel[J]. Science and Technology of Food Industry, 2013, (04): 72-75. DOI: 10.13386/j.issn1002-0306.2013.04.039
Abstract:In order to improve the processing properties of egg white protein gels, the effect of different concentrations and different types of carbohydrate on egg white protein on the gel strength had been studied.The appropriate preparation conditions of egg white protein were selected.The carbohydrate with different concentrations was added into the solution before the preparation of gels.Then gel properties of egg white were determined by texture analyzer.The result showed that gellan gum, xanthan gum and arabic gum in the system of glue-egg white protein gel made gel hardness significantly change in the concentration of the phase transition point of the system.The hardness of the egg white protein gel system added with sucrose had no significant change.Maltose at low concentrations enhanced the hardness of egg white protein gel and at high concentrations reduced the gel hardness of egg white protein.Corn starch significantly increased egg white protein gels hardness at a certain concentration.The experiment showed that the type and concentration of carbohydrates should be fully considered that would be added as additives to improve gel strength of egg white protein.
Keywords:egg white protein  gel strength  carbohydrate  gum
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