超声波处理对蛋清粉速溶性的影响

摘要/Abstract

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。研究选择超声时间、超声功率、超声时蛋清液浓度三个条件为实验因子，以分散性、溶解度和稳定系数作为速溶性评价指标，通过单因素和正交实验对超声处理条件进行了优化，得出最优的超声处理条件为：超声时间10min，超声功率120W，超声时蛋清液浓度50%，在此条件下制备的蛋清粉的平均分散性为56.67s，平均溶解度为93.56g/100g，平均稳定系数为97.29%，具有较好的速溶性。且通过与未超声喷雾干燥和冷冻干燥蛋清粉进行SDS-PAGE、扫描电镜和粒径分析比较发现，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粉的蛋白质结构发生了改变，超声后制备的蛋清粉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。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: Fresh egg white liquid was used as raw material and modified with ultrasound. The egg white powder was prepared by spray drying.The ultrasonic time, ultrasonic power and egg white concentration were selected as experimental factors. The dispersibility, solubility and stability coefficients were used as the evaluation indexes of the instant solubility. The conditions of ultrasonic treatment were optimized by single factor and orthogonal experiment. The results were as follow: ultrasound time 10min, ultrasound power 120W, the concentration of egg white 50%. Under these conditions, the average dispersibility of egg white powder was 56.67s. The average solubility was 93.56g/100g and the average stability coefficient was 97.29%. The egg powder showed a good instant solubility when prepared by the optimal ultrasound condition. Compared with ultrasonic spray drying and freeze-dried egg white powder, SDS-PAGE and , scanning electron microscopy and particle size analysis showed that the particles of the egg white powder obtained by spray drying were smaller and more uniform. Circular dichroism and surface hydrophobicity results showed that the protein structure of the spray dried powder after sonication changed. The protein structure of egg white powder prepared by ultrasound tended to be disorderly and the surface hydrophobicity increased. All these structural changes contributed to improve the instant properties. The results provide a reference for the application of ultrasound in the field of new egg products.

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

中图分类号:

TS253.4

孙卓盛龙马美湖金永国. 超声波处理对蛋清粉速溶性的影响[J]. 食品科学, 0, (): 0-0.

Ma Meihu Yong-Guo Jin Jin. Effect of ultrasound treatment on the instant solubility of egg white powder[J]. FOOD SCIENCE, 0, (): 0-0.

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