不同碱液对鸡蛋清凝胶特性的影响研究
详细信息Influence of different alkali on gel properties of hen egg white
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摘要: 以鸡蛋清为材料,探讨了NaOH、KOH和Na2CO3直接添加对蛋清凝胶强度、破裂强度、白度、透明度以及持水性的影响。结果表明:随着碱浓度的升高,蛋清的pH逐步提高,凝胶强度逐步降低;当碱浓度为0.1mol/L时,NaOH、KOH、Na2CO3的添加使蛋清凝胶强度由最初的156.2g分别下降至49.1、56.8、89.1g。蛋清凝胶的破裂强度随着碱浓度的增加呈现先上升后下降的趋势。3种碱液的加入,使得蛋清凝胶白度逐步下降,透明度先上升后下降,持水性逐渐升高。当NaOH和KOH在浓度≤0.04mol/L,Na2CO3在浓度≤0.1mol/L时,蛋清凝胶的pH<11,符合皮蛋腌制过程的pH范围;凝胶强度在70g以上;破裂强度较对照增大,凝胶不易破裂。Abstract: The effect of NaOH, KOH and Na2CO3 added directly to hen egg white on gel strength, rupture strength, whiteness, transparency and water holding capacity was investigated. The results showed that as the alkali concentration increased, the pH of egg white was gradually increased while the gel strength was gradually reduced.When 0.1mol /L NaOH, KOH and Na2CO3 added to the egg white, gel strength was from the initial 156.2g to 49.1g, 56.8g and 89.1g, respectively.With the increase of alkali concentration, egg white gel rupture strength was first increased and then decreased. The 3 kinds of alkali, making the whiteness of the egg white gel gradually decreased, transparency was first increased and then decreased, and water holding capacity was increased gradually.When NaOH and KOH at a concentration of ≤ 0.04mol /L, Na 2 CO 3 at a concentration of ≤ 0.1mol /L, this pH ( pH < 11) of egg white gel was complied with preserved eggs during pickling pH range.The gel strength was above 70g.The rupture strength was increased compared with the control and the gel was not easy to rupture.
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