鸭蛋清蛋白凝胶质构特性影响因素研究

Factors Influencing Texture Properties of Duck Egg White Protein Gel

以冻干鸭蛋清蛋白粉为原料,以凝胶硬度和弹性为指标,在探究鸭蛋清蛋白凝胶形成条件的基础上,考察金属离子对凝胶质构特性的影响。结果表明,鸭蛋清蛋白凝胶形成的最佳条件为:蛋清蛋白质量分数12.0%、pH 8.0、80℃加热40 min。不同浓度钠离子和钙离子对凝胶弹性的提高均有显著作用,高浓度钾离子作用不显著,镁离子、锌离子和亚铁离子的浓度较大时反而有抑制作用。镁离子对凝胶硬度增加有显著作用,钾离子无显著影响,钠离子和钙离子为先促进后稳定的趋势,锌离子和亚铁离子对凝胶硬度增加有抑制作用。

In this study, freeze-dried duck egg white protein powder was used to explore the conditions for the gel formation of duck egg white protein, and texture properties of the formed gel were evaluated by investigating the effect of metal ions on its hardness and elasticity. The results showed that the optimal conditions for gel forma t ion were found to be 12.0% egg white protein concentration, pH 8.0, 80 ℃ and 40 min of heating. Both sodium and calcium ions at different concentrations but not kalium ion at high concentrations had a significant effect in increasing gel elasticity. On the contrary, magnesium, zinc and ferrous ions all had inhibitory effects at excessive concentrations. Magnesium ion but not kalium ion significantly increased gel hardness, sodium and calcium ions displayed an initial increasing trend followed by a plateau, whereas zinc and ferrous ions restrained the increase of gel hardness.