摘要
在实际生产中,蛋清中常会混入蛋黄,这些少量脂质的存在会降低蛋清粉起泡性。为减少混入的蛋黄中脂类物质对蛋清粉起泡性的影响,该试验采用脂肪酶水解脂类来提高蛋清粉起泡性能。试验考察了酶添加量、pH值、水解时间、水解温度对蛋清粉起泡性能的影响,确定了脂肪酶水解脂类的较适条件为酶添加量5000U/g,pH值8.0,水解时间6h,水解温度42℃。与原工艺相比,蛋清粉起泡力由36.67%提高到88.42%,泡沫稳定性从26.58提高到32.02。研究所确定的较佳工艺对高起泡性蛋清粉的生产具有指导意义。
The presence of even small quantities of yolk decreases the albumen foaming properties. In order to improve the foaming properties of egg albumen powder, the lipase was applied to hydrolysis lipids of yolk. The effects of lipase dosage, pH, hydrolysis time and temperature on the foaming properties of egg albumen powder were researched. Results indicated that the optimal hydrolysis conditions were lipase dosage 5000 U/g, pH value 8.0, hydrolysis time 6 h and temperature 42℃. Compared with traditional process, the foaming capacity of egg albumen powder increased from 36.67% to 88.42%. Meanwhile, the foaming stability increased from 26.37 to 32.02. The optimal technological parameters have an instructive significance for the production of egg albumen powder with high foaming properties.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2008年第11期274-278,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家“十一五”支撑计划项目(批准号:2006Bad05a00)
关键词
脂肪酶
水解
脂类
蛋清粉
起泡性
lipases, hydrolysis, lipids, egg albumen powders, foaming properties
