糖基化反应过程中蛋清粉功能性的变化

Variation of Egg White Powder Functional Properties during Glycation Reaction

为研究糖基化过程中蛋清粉功能性的变化，将蛋清粉-葡聚糖于60℃、65％相对湿度下放置0-5天，对处理不同时间的蛋清粉．葡聚糖聚合物的凝胶性、起泡性与乳化性进行测定。研究结果表明：蛋清粉的凝胶强度、凝胶持水性、起泡力、泡沫稳定性、乳化性分别为809．943g、68．5％、67．5％、34．6％和0．389。随放置时间的延长蛋清粉的凝胶性、起泡性与乳化性逐渐增加，凝胶性在前3天的增幅较明显，处理3天蛋清粉的凝胶强度增加了46．6％，持水性增加了26．8％，3天后无明显变化，而起泡性与乳化性在前4天的增幅较明显，处理4天蛋清粉的起泡力、泡沫稳定性与乳化性分别增加了17.3％、19．9％和297．7％。本研究证明，糖基化反应可明显改善蛋清粉的功能性。

To investigate the varying functional properties of egg white powder in the case of glycation, egg white powder-glucan conjugates were stored at 60℃ as well as the humidity relative to 65% for 0-5 day（s）. The results showed that gel strength, water holding capacity, foaming ability, foam stability and emulsifying property of egg white powder were 809.943 g, 68.577%, 67.5%, 34.6% and 0.389, respectively. Gelling, foaming and emulsifying properties of egg white powder increased gradually with prolongation of treatment time, that is gelling properties increased obviously in the first 3 days： gel strength increased by 46.6%, and water holding capacity increased by 26.8%. After 3 days, gelling properties had no notable changs. Foaming and emulsifying properties in the first 4 days increased obviously： foaming ability, stability and emulsifying increased by 17.3%, 19.9% and 297.7%. After 4 days, foaming and emulsifying properties had no remarkable changs. The research proved that glycation can obviously improve functional properties of egg white powder.