期刊文献+

三聚磷酸钠对热诱导全蛋液凝胶性质的影响 被引量:4

Effects of Sodium Tripolyphosphate on the Gel Properties of Whole Egg by Thermal Induction
下载PDF
导出
摘要 本文以新鲜的全蛋液为实验原料,在不同加热温度和不同三聚磷酸钠(Sodium Tripolyphosphate,STPP)添加量下对其进行热处理,通过对全蛋凝胶质构、色泽、蒸煮损失、持水性、低场核磁共振(LF-NMR)的分析测定,探究了STPP对热诱导全蛋液凝胶性质的影响。当加热温度从80℃升高到95℃时,蛋白凝胶网络结构变得更加稳定,全蛋液凝胶强度增加,当STPP添加比例从0.0%增加到0.6%时,凝胶的硬度和弹性呈现先增大后减小的趋势,在添加量为0.2%时,凝胶硬度、弹性都达到最高。并利用低场核磁共振(LF-NMR)技术检测了凝胶内部不同水分的状态变化,当加热温度从80℃升高到90℃时,T_(21)(结合水)和T_(22)(中间态水)峰值弛豫时间保持不变,T_(23)(自由水)逐渐增加,当加热温度为95℃时,自由水含量增加,中间态水减少;当STPP添加量从0.2%增加到0.6%时,结合水结合更加紧密,中间态水逐渐增多。综合各种指标分析,结果表明STPP的添加改善了全蛋液热诱导凝胶的质构特征和颜色特征,增强了凝胶持水力。实验结果为热凝固蛋制品的开发与改良提供参考。 In this paper,the effects of sodium tripolyphosphate(STPP)on the gel properties of heat-induced whole egg gel were investigated using fresh whole egg liquid as the experimental material.Results showed that the heating temperature and STPP concentration had an influence on the texture,color,the presence of water,water holding capacity and LF-NMR of egg gel.As the heating temperature increased from 80℃to 95℃,the structure of the protein gel network became more stable,with coinciding increase in the gel strength.While the STPP concentration increased from 0.0%to 0.6%,the hardness and springiness of the gel increased first and then decreased.Thereinto,the gel got the highest hardness and springiness at the addition amount of STPP 0.2%.Moreover,the state of different water inside the gel was detected by low-field nuclear magnetic resonance(LF-NMR)technology.When the heating temperature was raised from 80℃to 90℃,the peak relaxation time of T21 and T22 remained unchanged,while T23 increased gradually.The free water content increased,the intermediate water decreased when the heating temperature was 95℃.When STPP was added from 0.2%to 0.6%,the immobilized water combined more closely,and the content of intermediate water gradually increased.Combined with various indicators analysis,the results showed that the addition of STPP can improve the texture,color characteristics and the water holding capacity of the heat-induced whole egg gel.The results provided reference for the development and improvement of thermal coagulation egg products.
作者 刘鑫 王步明 曹龙泉 耿敏 苏宇杰 李俊华 常翠华 顾璐萍 杨严俊 LIU Xin;WANG Bu-ming;CAO Long-quan;GENG Min;SU Yu-jie;LI Jun-hua;CHANG Cui-hua;GU Lu-ping;YANG Yan-jun(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Gaoyou City Qinyou Egg Products Co.,Ltd.,Yangzhou 225600,China)
出处 《食品工业科技》 CAS 北大核心 2019年第8期202-206,220,共6页 Science and Technology of Food Industry
基金 国家重点研发计划项目(2018YFD0400303) 扬州市科技计划(YZ2017038)
关键词 三聚磷酸钠 温度 全蛋凝胶 质构 sodium tripolyphosphate temperature whole egg gel texture
  • 相关文献

参考文献12

二级参考文献139

共引文献242

同被引文献43

引证文献4

二级引证文献3

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部