蛋清粉的物理特性和蛋黄粉中提取卵磷脂的研究

Study of physical characteristics of egg white powder and the extraction of lecithin from egg yolk powder

利用喷雾干燥制备了鸡蛋的蛋清粉和蛋黄粉。研究了不同因素对蛋清粉起泡性和乳化性的影响及蛋黄粉中卵磷脂的提取。结果表明:蛋清粉的质量浓度为20g/100mL、温度为35℃、pH值为6时蛋清粉的起泡性和乳化性最佳;随着蛋黄粉添加量(10%~50%)的增加蛋白粉起泡性呈下降趋势,乳化性呈上升趋势。当乙醇体积分数为90%、氯化钙(CaCl_2)添加量为10%时,蛋黄粉中卵磷脂提取物得率最高,达到33.6%。

Egg white powder and egg yolk powder are prepared through spray drying,this research is aimed to study the effects of different factors for foaming and emulsifying properties of egg white powder,and the yolk lecithin extraction.Results showed that the foaming and emulsifying properties of egg white powder was the best with concentration of 20 g/100 mL and temperature of 35 ℃,pH 6.Under these conditions,with the increase of egg yolk powder（10%to 50%）,the foaming properties of protein powder tended to decrease,and the emulsifying properties showed an upward trend.When the volume fraction of ethanol was 90% and calcium chloride（CaCl2）was 10%,the extraction rate of lecithin in egg yolk powder was the highest,reaching 33.6%.