食品科学 ›› 2008, Vol. 29 ›› Issue (10): 299-302.

• 工艺技术 • 上一篇    下一篇

干燥方法及理化因素对鹌鹑蛋白粉功能特性的影响

 黄群, 麻成金, 周姣, 马美湖   

  1. 吉首大学食品科学研究所; 华中农业大学食品科技学院;
  • 出版日期:2008-10-15 发布日期:2011-12-08

Effects of Drying Methods and Physico-chemical Factors on Functional Properties of Quail Egg-white Protein Powder

 HUANG  Qun, MA  Cheng-Jin, ZHOU  Jiao, MA  Mei-Hu   

  1. 1.Institute of Food Science,Jishou University,Jishou 416000,China; 2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China
  • Online:2008-10-15 Published:2011-12-08

摘要: 本实验探讨真空电热、真空冷冻和热风不同干燥方法及理化因素对鹌鹑蛋白功能特性的影响。结果表明,真空冷冻蛋白黏度为54mPa·s,乳化性为8ml/g,持水力为2.03g/g;真空电热蛋白黏度为62mPa·s,乳化性为6ml/g,持水力为0.57g/g;热风干燥蛋白黏度为64mPa·s,乳化性为4ml/g,持水力为0.56g/g。真空冷冻干燥蛋白浓度低于6%时乳化性显著提高,pH值为等电点4.5时乳化性最佳,NaCl浓度在2%~12%范围内乳化性随之增加而逐渐减小。真空电热干燥蛋白持水力随温度升高而增加,NaCl浓度适当蛋白持水力提高,且在等电点时持水力最小。

关键词: 鹌鹑蛋白粉, 干燥方法, 理化因素, 功能特性

Abstract: This study aimed explore the effects of three different drying methods including vacuum and heating drying,vacuum freeze drying and hot air drying and physico-chemical factors on the functional properties of quail egg-white protein. The results showed that the viscosity of vacuum freeze dryied quail egg-white protein is 54mPa·s,the emulsification is 8 ml/g,and the water holding capacity is 2.03 g/g; By vacuum and heating drying,the vicosity of the dried quail egg-white protein is 62mPa·s,the emulsification is 6 ml/g,and the water holding 0.57 g/g; And the vicosity of the hot air dried quail egg-white protein is 64mPa·s,the emulsification is 4 ml/g,and the water capacity is 0.56 g/g. The emulsification of vacuum freeze dryied quail egg white has a sharp increase when its concentration is lower than 6%,and is the highest when pH value is at the isoelectric point 4.5. Besides,when the concentration of NaCl increases from 2% to 12%,the emulsification decreases. The water holding capacity of vacuum and heating dried quail egg white increases with the temperature rising,is higher at a proper concentration of NaCl,and is the smallest when pH value is at isoelectric point.

Key words: quail egg-white protein powder, drying method, physico-chemical factor, functional property