摘要
以鸡蛋清为材料,探讨了金属离子的种类和添加量对蛋清凝胶硬度、黏性、回复性以及持水性的影响。结果表明:添加NaCl和KCl对蛋清凝胶的硬度影响较小,均比对照略有升高,持水性无显著影响;而当MgCl2和CaCl2的添加浓度为0.05mol/L时,蛋清凝胶硬度和持水性与对照相比均下降了45%。大多数金属离子的添加会使得蛋清凝胶的黏性上升,回复性降低。
The effects of the kind and addition of metal ion on the hardness,adhesiveness,resilience and water holding capacity of hen egg white gel were investigated.The results showed that：compared with the control,addition of NaCl and KCl had slight increase on the hardness of egg white gel and no significant effect on the water holding capacity;while when the added concentration of MgCl2 and CaCl2 was 0.05 mol/L,the hardness and water holding capacity of egg white gel all decreased about 45% compared with the control.Most of the metal ion addition made the adhesiveness of egg white gel increase and the resilience reduce.
出处
《食品科技》
CAS
北大核心
2013年第2期242-244,248,共4页
Food Science and Technology
关键词
蛋清
凝胶
金属离子
持水性
egg white
gel
metal ion
water holding capacity
