食品科学 ›› 2018, Vol. 39 ›› Issue (21): 78-86.doi: 10.7506/spkx1002-6630-201821012

• 食品工程 • 上一篇    下一篇

超声处理对蛋清粉速溶性的影响

孙 卓,李佩珊,盛 龙,马美湖,金永国*   

  1. 华中农业大学食品科学技术学院,湖北 武汉 430070
  • 出版日期:2018-11-15 发布日期:2018-11-21
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-40-K24);公益性行业(农业)科研专项(201303084);国家自然科学基金青年科学基金项目(31701622)

Effect of Ultrasonic Treatment on Instant Solubility of Egg White Powder

SUN Zhuo, LI Peishan, SHENG Long, MA Meihu, JIN Yongguo*   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2018-11-15 Published:2018-11-21

摘要: 以新鲜蛋清液为原料,采用超声处理对其进行改性后,喷雾干燥制成蛋清粉,以期改善蛋清粉的溶解性,制备速溶性蛋清粉。选择超声时间、超声功率、超声时蛋清液体积分数3 个因素,以分散性、溶解度和稳定系数作为速溶性评价指标,通过单因素试验和正交试验对超声处理条件进行优化,得出最优的超声处理条件为:超声时间10 min、超声功率120 W、超声时蛋清液体积分数50%。在此条件下制备的蛋清粉的平均分散时间为56.67 s、平均溶解度为93.56 g/100 g、平均稳定系数为97.29%,具有较好的速溶性。通过对未超声喷雾干燥和冷冻干燥蛋清粉进行十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、扫描电子显微镜观察和粒径分析,发现超声之后喷雾干燥得到的蛋清粉的颗粒更小、更均匀。圆二色光谱和表面疏水性结果显示,超声后喷雾干燥蛋清粉的蛋白质结构发生了改变,超声后其蛋白质结构趋于无序,表面疏水性增加,这些结构上的变化都有助于提高速溶性。本研究结果为超声波在新型蛋制品领域的应用提供了参考。

关键词: 超声, 蛋清粉, 分散性, 溶解度, 稳定系数

Abstract: Liquid egg white was processed into instant soluble egg white powder with improved solubility by sequential ultrasonic modification and spray drying. The conditions for ultrasonic treatment were optimized using one-factor-at-a-time and orthogonal array design methods. The dispersibility, solubility and stability coefficient of egg white powder were investigated with respect to ultrasonic treatment time, ultrasonic power and egg white concentration. The results revealed that the optimal conditions were determined as 10 min, 120 W and 50% for ultrasonic treatment time, power and egg white concentration, respectively. The average dispersion time of the egg white powder produced using the optimized conditions was 56.67 s, the average solubility was 93.56 g/100 g and the average stability coefficient was 97.29%, showing good instant solubility. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis, scanning electron microscopy and particle size analysis showed that the particle size of the egg white powder obtained in this study was smaller and more uniform compared with those prepared by spray drying without ultrasonic pretreatment and by freeze drying. Circular dichroism and surface hydrophobicity results showed that the structure of proteins in the spray dried powder became disordered and the surface hydrophobicity increased after sonication, contributing to the improvement of instant solubility. The results from this study can provide a basis for the application of ultrasonic treatment in the field of new egg products.

Key words: ultrasound, egg white powder, dispersibility, solubility, stability coefficient

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