喷雾干燥鸡蛋全粉热转变温度的研究

摘要/Abstract

摘要： 本文采用差示扫描量热仪（DSC）研究了喷雾干燥鸡蛋全粉的热转变温度，得到含非冻结水样品中含有两个吸热峰，分别是卵转铁蛋白和卵白蛋白的变性峰，二者的变性温度（Td）都随含水率的增大而减小。冻结温度（TF）与含水率之间的关系采用Clausius-Clapeyron方程描述，从冰晶熔融焓值得到非冻结水的含水率为0.18 g/ g湿基，再通过Clausius-Clapeyron方程得到其对应的冻结终点温度（Tm'）为-14.6 oC。只有当含水率为0.22 g/g湿基时，才检测到其玻璃化转变温度为-46.3 oC。此外，还研究了喷雾干燥鸡蛋全粉的吸附等温线，采用GAB模型进行非线性拟合，结果表明鸡蛋的吸附等温线呈Ⅱ形，其单分子层含水率（Xm）为0.043 g/g干基。本研究结果能为蛋制品的最适干燥或冷冻加工条件提供理论依据。

关键词: 热转变, 差示扫描量热仪（DSC）, 吸附等温线, 水分活度, 鸡蛋

Abstract: Thermal transition temperatures of spray-dried hen whole egg were measured by differential scanning calorimetry (DSC). The spray-dried whole egg powders containing unfrozen water showed two denaturation peaks, which can be attributed to the denaturation of ovotransferrin and ovalbumin, respectively. The denaturation temperatures (Td) of ovotransferrin and ovalbumin both decreased with increasing the water content. The relationship between the freezing point and water content was modeled using the Clausius-Clapeyron equation. The unfreezable water content was estimated as 0.18 g water/g sample (w.b.) from extrapolated enthalpy values of ice melting (△Hm), and the corresponding end point of freezing (Tm') was calculated as -14.6 oC using Clausius-Clapeyron equation. Only when the water content was 0.22 g water/g sample (w.b.), the glass transition temperatures can be detected as -46.3 oC. There was no glass transition of other samples in whole egg by DSC. In addition, sorption isotherms of spray-dried whole egg were determined at 25 oC and the data were modeled by GAB model. Its sorption isotherm showed a type Ⅱ isotherm. The GAB monolayer water contents were found as 0.043 g water/g sample (d.b.) as the stability criteria based on the water activity concept. This result could be useful for providing the optimum drying and freezing processing conditions of whole egg.

Key words: Thermal transition, Differential Scanning Calorimetry (DSC), Sorption isotherms, Water activity, Whole egg.

中图分类号:

TS255.3

赵金红白洁张清张小飞李玉美袁诺刘松南郭宏. 喷雾干燥鸡蛋全粉热转变温度的研究[J]. 食品科学, 0, (): 0-0.

Jin-Hong ZHAO Jie BAI Zhang Qing. Thermal Transitions of Spray-Dried Hen Whole Egg by Differential Scanning Calorimetry[J]. FOOD SCIENCE, 0, (): 0-0.

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