摘要
采用混料回归设计方法中单纯形格子设计对15%面筋蛋白、2.5%壳聚糖和15%玉米醇溶蛋白三种可食性涂膜剂进行复配。通过比较其对鸡蛋失重率、蛋黄系数、蛋白系数和蛋白pH等品质指标的影响,得出三者最佳复配比分别为58%～79%、17%～40%、2%～18%,试验为制备新型的鸡蛋涂膜保鲜剂提供了技术依据。
The 3 edible coatings of 15 % wheat gluten, 2.5 % made complex formulation with the method of the simplex lattice chitosan and 15 % corn zein were mixture design of the regression de- sign method of the mixing material. By comparing the indices of weight loss rateyolk index, albumen index and the value of albumen pH, the results show that the optimal values of 15 % wheat gluten, 2.5 % chitosan 15 % corn zein in the mixture are 58 % -79 %, 17 % -40 %, 2 % - 18 % respectively. The results provide the technique basis for the new edible coatings of eggs.
出处
《河北工程大学学报（自然科学版）》
CAS
2012年第2期98-103,共6页
Journal of Hebei University of Engineering:Natural Science Edition
基金
"十一五"国家科技支撑计划项目(2006BAD22B06)
关键词
鸡蛋
可食性涂膜剂
复配
保鲜
egg
edible coatings
complex formulation
preservation
