鸡蛋蛋白粉的物理性质评定
he Evaluation of Physical Properties of Egg Albumin
纯鸡蛋蛋白粉和混有不同浓度的大豆蛋白、卡拉胶、瓜尔豆胶鸡蛋蛋白粉在热变性(DSC)、黏性、凝胶性、起泡性、色泽等物理性质方面存在差异。结果表明，能够检测出鸡蛋蛋白粉物理性差异时外加物最小添加浓度是：大豆蛋白为DSC 0.2%，黏性0.8%，凝胶性1%，起泡性8%，色泽差异8%；瓜尔豆胶为DSC 0.1%，黏性0.2%，凝胶性2%，起泡性0.6%，色泽差异8%；卡拉胶为DSC 0.1%，黏性0.3%，凝胶性2.5%，起泡性5%，色泽差异7%。其中DSC法的灵敏度高于黏度，凝胶硬度，起泡性，色差测定等物理检测方法。试验结果对评判鸡蛋蛋白粉的质量和掺假有一定的参考作用。
his article studied the physical properties, such as thermal denaturation, viscosity, gel property, foaming ability, and color, of pure egg albumin powder and egg albumin powder with the addition of soybean protein,carrageenan,guar gum on different concentrations, respectively. The results indicated that the lowest concentration of foreign ingredients which affected the relatively physical properties of egg albumin powder was, soybean protein 2% for DSC, 8% for viscosity, 1% for gel property, 8% for foaming ability and 8% for color, carrageenan 0.1% for DSC, 0.2% for viscosity, 2% for gel property, 0.6% for foaming ability and % for color, guar gum 0.1% for DSC, 0.3% for viscosity, 2.5% for gel property, 5% for foaming ability, and 7% for color.
杨哪、汪宝欢、徐学明、李竹青、王明媚
食品工业生物化学生物工程学
鸡蛋蛋白粉SC凝胶性起泡性
egg albumin powderSCgel propertyfoaming ability
杨哪,汪宝欢,徐学明,李竹青,王明媚.鸡蛋蛋白粉的物理性质评定[EB/OL].(2009-09-14)[2025-08-03].http://www.paper.edu.cn/releasepaper/content/200909-368.点此复制
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