蛋清蛋白质凝胶质构特性的研究

蛋清蛋白质因具有良好的凝胶性能在肉制品、方便面等食品中有很好的应用,研究其凝胶质构特性可以为蛋清粉在这些食品中的应用提供重要的理论参考。本研究以蛋清粉为原料,通过旋转正交实验设计,研究蛋白质浓度、蛋清溶液的pH、加热温度、加热时间对凝胶形成的影响,采用物性仪对凝胶的质构特性如凝胶硬度和弹性进行了测定。结果表明,形成凝胶硬度最大的制备条件为:蛋白质浓度19%、蛋清溶液的pH5.5、温度85℃、加热时间55min;形成凝胶弹性最大的制备条件为:蛋白质浓度19%、蛋清溶液的pH6.0、温度78℃、加热时间40min。

Egg white protein is widely used in many food such as meat products and instant noodles because of its favourable gel properties. Texture properties of gel were studied in order to provide the important theories reference for albumin powder in application of these products. Albumin powder was the raw material and effects of protein concentration, pH, heating temperature and heating time on gel formation were studied by rotatable orthogonal experiment in this paper. Texture instrument is used to determine the texture properties of the gel. The obtained optimal conditions for the gel hardness are： protein concentration 19%, pH 5.5, heating temperature 85℃, and heating time 55min; the optimal conditions for the gel springiness are： protein concentration 19%, pH6. 0, heating temperature 78℃, and heating time 40min.