介质对蛋清蛋白乳化性及乳化稳定性的影响

Effect of medium on the emulsification and emulsion stability of the egg white protein

探讨了蛋白浓度、pH、温度、氯化钠、蔗糖、可溶性淀粉对蛋清蛋白乳化性及乳化稳定性的影响。结果表明:添加蔗糖及可溶性淀粉、提高蛋白浓度都能提高蛋白的乳化性及乳化稳定性,提高氯化钠浓度、温度和pH,蛋白的乳化性及乳化稳定性都是先增后减。这些变化规律为开发和利用蛋清蛋白提供一定理论依据。

The effect of the protein concentration,pH,temperature,sodium chloride,sucrose and soluble starch on the emulsification and emulsion stability of the egg white protein was studied.The results showed that adding sugar and starch,increasing the protein concentration can increase protein emulsification and emulsion stability.When increasing sodium chloride concentration,temperature and pH,protein emulsification and emulsion stability was increased first and then decreased.These results provide the theory for the development and usage of egg white protein.