食品科学 ›› 2020, Vol. 41 ›› Issue (4): 32-40.doi: 10.7506/spkx1002-6630-20181031-368

• 食品化学 • 上一篇    下一篇

低酯果胶协同NaCl对全蛋液凝胶性质的影响

王轶男,程缘,迟玉杰   

  1. (东北农业大学食品学院,黑龙江 哈尔滨 150030)
  • 出版日期:2020-02-25 发布日期:2020-03-02
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0400304);现代农业产业技术体系建设专项(CARS-40-K25)

Synergistic Effect of Low Ester Pectin Combined with NaCl on Gel Properties of Liquid Whole Egg

WANG Yinan, CHENG Yuan, CHI Yujie   

  1. (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2020-02-25 Published:2020-03-02

摘要: 通过添加低酯果胶(low ester pectin,LEP),与NaCl协同使用改善全蛋液凝胶性质。以鲜蛋为原料,研究NaCl添加量(0.10%、0.15%)和LEP添加量(0.10%、0.20%、0.30%)对全蛋液凝胶性质及微观结构的影响,并结合理化性质的变化对其原因进行分析。研究表明,在NaCl添加量为0.10%时,NaCl和LEP复合添加对全蛋液凝胶性协同增效作用最佳。NaCl和LEP的添加增加了体系中的负电荷,促进了蛋白的可溶性聚集,全蛋液Zeta电位绝对值、平均粒径和可溶性蛋白含量显著升高(P<0.05)。在凝胶形成过程中,LEP与鸡蛋蛋白产生的络合物可增强三维网络结构的致密程度,同时形成络合区,均有助于锁住自由水。流变和凝胶性质测定结果表明,全蛋液的弹性模量G’及凝胶强度、持水力和不易流动水含量均随LEP添加量的增加而升高,在NaCl和LEP添加量分别为0.10%、0.20%时,全蛋液凝胶特性最优,其中硬度提高了1.01 倍,弹性和持水力分别提高了30.64%和16.48%,不易流动水含量也提高了1.50 倍,凝胶表面含有丰富的纤细孔隙。所以,NaCl和LEP复合添加能够获得更好的凝胶质地,为拓展全蛋液在食品加工领域的应用提供理论依据。

关键词: 全蛋液, NaCl, 低酯果胶, 凝胶性质

Abstract: In this study, we examined the effects of combined addition of low ester pectin (LEP) and NaCl on improving the gel properties of liquid whole egg. NaCl was added at 0.10% and 0.15% (m/m) and LEP at 0.10%, 0.20%, and 0.30% (m/m). Changes in the gel properties and microstructure of liquid whole egg were investigated, and the underlying mechanism was analyzed on the basis of the changes in physicochemical properties. The results showed that the combined addition of NaCl at 0.10% and LEP had the best synergistic effect on improving gel properties of liquid whole egg. The addition of NaCl and LEP increased negative charges in the system, promoted the formation of soluble protein aggregates, and significantly increased the absolute value of zeta potential, average particle size D4,3 and soluble protein content (P < 0.05). During the gel formation process, the complexation of LEP with egg proteins could enhance the density of the three-dimensional network structure and complexation regions were formed, both of which were helpful to retain free water. The results of rheological and gel properties showed that the elastic modulus (G’), gel strength, water-holding capacity and immobilized water content rose with the increase of LEP content. The best gel properties of liquid whole egg were observed with the addition of 0.10% NaCl and 0.20% LEP, which showed a 2.01-fold increase in hardness, an increase of 30.64% and 16.48% in elasticity and water-holding capacity, respectively, and a 2.50-fold increase in the content of immobilized water, and a lot of tiny pores were found on the gel surface. Therefore, the combined addition of NaCl and LEP can improve gel texture of liquid whole egg, which provides the theoretical basis for expanding the application of liquid whole egg in the food processing field.

Key words: liquid whole egg, NaCl, low ester pectin, gel properties

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