期刊论文

Functional properties of egg white powder during glycation

中文

食品科技

1005-9989

2016

41

1

33-36

10.13684/j.cnki.spkj.2016.01.006

(532109015012):湖北省教育厅科技研究计划青年人才项目

本校为第一机构

选用葡聚糖与蛋清粉发生糖基化反应,研究反应过程中蛋清粉凝胶性、起泡性、乳化性及热稳定性的变化。实验结果表明,随反应时间延长蛋清粉的乳化性逐渐增高。糖基化反应2 d时蛋清粉样品的乳化活性提高了1.1倍,反应5 d时蛋清粉样品的乳化活性提高了1.4倍;随反应时间的延长,糖基化蛋清粉的起泡性不断提高,反应2 d后起泡性的增幅变缓,在糖基化反应5 d时,起泡性与泡沫稳定性较0 d的样品分别可提高0.4倍和1.4倍。经糖基化改性的蛋清粉的热稳定性明显优于未改性样品,且在1-4 d反应时间内,反应时间越长的蛋清粉热稳定性越好。实验结果证明,糖基化反应对蛋清粉的凝胶性、乳化性、起泡性和热稳定性都有良好...

The varieties of egg white powder, foaming property, emulsifying property and thermal stability were studied by the reaction of dextran and egg white powder. The experimental results showed that the emulsifying property of egg white powder increased with the reaction time. The emulsifying activity of egg white powder was increased by 2 times and 1.4 times higher than that of the 5 d, and the foaming property of sugar based egg white powder increased with the reaction time. 2 d later, 0.4 times and 1.4 times higher than that of the 0 day of the 5 d. The thermal stability of egg white powder mod...