辛烯基琥珀酸酐复合超声改性提高鸡蛋全蛋液热稳定性的研究

摘要/Abstract

摘要： 全蛋液在64.5℃及以上温度下加热会出现热变性凝固的现象，影响其在食品加工中的应用。本文采用预热，超声与辛烯基琥珀酸酐(Octenyl Succinic Anhydride ，OSA)修饰相结合的技术手段制备改性全蛋液，以PDI值、粒径、浊度、流变性质、溶解性和差示扫描量热分析为评价指标，探讨不同OSA添加量下鸡蛋全蛋液热稳定性的变化规律。结果发现在添加10%OSA时，全蛋液的表现黏度、G'与G''均最小，表明此时蛋白质之间聚集体达到最小化；PDI值和平均粒径的减少、浊度的降低、溶解性的提高，都会使得全蛋液的热稳定性得到改善；同时通过DSC测定改性后的全蛋液发现：在OSA添加量为10%时，热变性温度达到95.91℃，改善了鸡蛋全蛋液的热稳定性，为全蛋液进一步深加工以及灭菌提供有效方法。

关键词: 全蛋液, 辛烯基琥珀酸酐, 超声, 热稳定性

Abstract: The phenomenon of thermal denaturation and coagulation occurs when the whole egg liquid is heated at a temperature of 64.5°C and above,and affects its application in food processing. In this paper, modified whole egg liquid was modified by preheating, ultrasound and Octenyl Succinic Anhydride (OSA) modification. PDI value, particle size, turbidity, rheological properties, solubility and differential scanning calorimetric analysis were used as evaluation indicators to investigate the variation of thermal stability of whole egg liquids with different OSA dosages.The results showed that when 10% OSA was added, the expression viscosity, G′ and G′′ of the whole egg liquid were the lowest, which indicates that the aggregates between proteins had been minimized at this time. The decrease in PDI value, average particle size, turbidity and the increase in solubility would all improve the thermal stability of the whole egg liquid. At the same time, according to the results of DSC, it was found that when the amount of OSA added was 10%, the thermal denaturation temperature reached to 95.91℃.This modification method could improve the thermal stability of whole egg liquid and provide an effective method for further deep processing and sterilization of whole egg liquid.

Key words: Whole egg liquid, Octenyl succinic anhydride (OSA), Ultrasound, Thermal stability

中图分类号:

TS253.1

曹文慧徐丽娜李彤张华江迟玉杰刘媛媛姜雪寒. 辛烯基琥珀酸酐复合超声改性提高鸡蛋全蛋液热稳定性的研究[J]. 食品科学, 0, (): 0-0.

Yujie Chi. Study?on?the?Thermostable?Stability?of?Whole Egg?Liquid after Octenyl Succinic Anhydride Compound?Modification?Combined?with?Ultrasound?Preteatment[J]. FOOD SCIENCE, 0, (): 0-0.

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