皮蛋加工过程中流变与凝胶特性的变化规律

食品科学 ›› 2012, Vol. 33 ›› Issue (19): 21-24.

皮蛋加工过程中流变与凝胶特性的变化规律

涂勇刚1，赵燕2，徐明生1，杜华英1，唐娇1，赵曼云1，李建科2

1. 江西农业大学食品科学与工程学院 2. 南昌大学生物质转化教育部工程研究中心

收稿日期:2012-06-20 修回日期:2012-09-08 出版日期:2012-10-15 发布日期:2012-09-17
通讯作者: 涂勇刚 E-mail:tygzy1212@yahoo.com.cn
基金资助:
国家自然科学基金;国家自然科学基金

Variations in Rheological and Gel Properties of Preserved Eggs during Processing

Received:2012-06-20 Revised:2012-09-08 Online:2012-10-15 Published:2012-09-17

摘要/Abstract

摘要： 采用流变仪与质构仪测定皮蛋在加工过程中不同时期蛋白与蛋黄流变与凝胶特性，研究其变化规律。流变分析结果表明：皮蛋在腌制期间其蛋白表现为非牛顿假塑性流体特征，其黏度随着剪切速率的增大而降低，表现为剪切稀化流体；蛋黄从非牛顿流体的胀塑性流体逐渐转变为假塑性流体，其黏度随剪切速率的增大而明显降低。质构分析表明：皮蛋加工过程中蛋白凝胶的硬度呈先增大，后减小，再略增大的趋势；弹性呈先增大，再减少，然后保持不变的趋势。蛋黄凝胶的硬度呈先增大后基本保持不变的趋势；弹性则呈先增大，再略有下降的趋势。

关键词: 皮蛋, 蛋白, 蛋黄, 流变性质, 凝胶性质, 变化规律

Abstract: The rheological and gel properties of egg white and yolk were determined using a rheometer and a texture analyzer at different stages during the processing of preserved eggs. Rheological analysis showed that preserved egg white was characteristic of a non-Newtonian and pseudoplastic fluid during processing, and its viscosity reduced with increasing shear rate, suggesting that it was a shear-thinning fluid. Egg yolk was transformed gradually from a non-Newtonian expanded plastic fluid into a pseudoplastic plastic fluid, and its viscosity distinctly reduced with increasing shear rate. Texture analysis showed that the hardness of egg white gel revealed an initial increase, and a sequential decrease, and then a final increase again during the processing of preserved eggs. The springiness of egg white revealed an initial increase followed by a decrease, and then remained stable. The hardness of egg yolk gel revealed an initial increase and then an unchanged level. The springiness of egg yolk exhibited an initial decrease and a final increase.

Key words: preserved egg, egg white, egg yolk, rheological property, gel property, change rule

中图分类号:

TS253.1

涂勇刚1，赵?燕2，徐明生1，杜华英1，唐?娇1，赵曼云1，李建科2. 皮蛋加工过程中流变与凝胶特性的变化规律[J]. 食品科学, 2012, 33(19): 21-24.

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