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