卵清蛋白对卡拉胶功能特性的影响

Effect of Ovalbumin on the Functional Property of Carrageenan

在卡拉胶中添加适量的卵清蛋白,能有效地提高卡拉胶在果冻生产过程中的凝胶强度和持水性等功能特性。通过与单一卡拉胶以及在卡拉胶中添加0.2%的氯化钾等传统制作果冻的方法相比较,结果表明:以卡拉胶与卵清蛋白配比为4∶1制成的果冻在凝胶强度、持水性、弹性、柔韧性和口感等方面都有很大的改善。经环境扫描电镜显示,添加卵清蛋白的卡拉胶所形成的凝胶网络更加完整、均匀和致密。

The gel strength and ability of holding water of carrageenan could be significantly improved with ovalbumin added appropriately was found in this study. The result showed that the ratio of carrageenan to ovalbumin was 4 to 1. The traditional technique of jelly such as ones adding 0.2% KCl to carrageenan was compared to carrageenan with ovalbumin;the latter could have advantages in gel strength,the ability of holding water,springiness,softness and flavor,and their structure were more complete,homogeneous and compact.