紫外辐照法提高咸蛋清起泡性的工艺研究

咸蛋清是蛋制品的副产物,一直以来仅有少部分用于饲料,大部分被丢弃,造成了较大的环境污染和资源浪费。本实验以经超滤脱盐的咸蛋清为原料,利用紫外辐照法,研究了辐照时间、pH、温度对咸蛋清起泡力的影响。利用响应面分析法确定了最佳工艺参数为辐照时间32min,pH5.0,温度30℃。此时的咸蛋清粉的起泡力为65.33%。 

Study on improving the foamability of salted egg white by ultraviolet irradiation

Salted egg white is the byproduct of egg products, only a small part of it has been used for feed, whereas most of it has been discarded, which has resulted in a great environmental pollution and a waste of resources. In this experiment, the foam ability of salted egg white which was desalted by ultrafiltration was improved by means of ultraviolet irradiation. The effect of irradiation time, pH value and temperature on salty egg white’s foamability was researched. The optimal parameter was determined by response surface methodology:the irradiation time of 32min, pH value 5.0 and temperature of 30℃. The foamability of salted egg white was 65.51% under these conditions.