改善鸡蛋液起泡特性的研究
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摘要
起泡特性是鸡蛋液重要的功能特性之一,对烘焙食品特别是蛋糕的制作和质量控制具有重要作用。本文以鸡蛋液为研究对象,通过对鸡蛋液自身理化特性的研究,来探讨鸡蛋液在加工过程中起泡特性的变化规律,为更好地利用鸡蛋液提供理论依据和技术支持,研究结果如下:
运用正交试验设计优化了影响鸡蛋液起泡特性的工艺参数,优化工艺条件为:鸡蛋液浓度40%、搅打速率388rpm、搅打时间3 min、盐浓度7%、加热温度40℃,此条件下体系有最佳的起泡性和泡沫稳定性,膨胀率为646.77%,失液率为9.67%,分别是原工艺条件下鸡蛋液起泡能力和稳定性的1.62倍和1.43倍。
大豆蛋白和多糖类物质对鸡蛋液起泡特性具有重要影响,实验结果表明:添加大豆分离蛋白的鸡蛋液起泡能力与泡沫稳定性是最佳的,膨胀率为424.47%,失液率为2.34%;溶解后的多糖与鸡蛋液搅拌均匀后,体系中粘稠度为2.40%,稳定性显著高于对照组。
大豆分离蛋白酶解液对鸡蛋液起泡特性具有显著影响,实验结果表明:采用混合酶(复合酶:木瓜蛋白酶=1:1,用酶量为0.4%(W/W)),将大豆分离蛋白水解至水解度为12.43%的酶解液,此酶解液与鸡蛋液形成的均匀体系,其膨胀率和失液率分别为554.34%和5.44%,体系有最佳的起泡能力和泡沫稳定性。
Foaming characteristics is one of the most important characteristics of egg liquid, especially in cake production and quality control. This paper aimed to egg liquid, through their physical and chemical properties of liquid eggs, exploring the liquid in the process of changing. For the better use of egg liquid, it provided the theory basis and technical support, so as to improve the processing efficiency of the liquid egg.
the egg liquid concentration, beating rate, beating time, salt concentration and temperature of heat for eggs blister characteristics of the influence of liquid was studies in this paper, through orthogonal experiment to get the best technological conditions: egg liquid concentration 40%, beating rate at388rpm, beating time of 3 min, salt concentration 7%, the heating temperature 40℃, the system had the best foaming ability and foam stability with the inflation rate was 646.77%, lost fluid rate was 9.67%, the original process conditions egg liquid bubbles ability and stability of 1.62 times and 1.43 times respectively.
Through the addition of the soybean protein and polysaccharides material into egg liquid bubbles characteristics of the influence of the research, the experimental results showed that adding soy protein can get the best liquid bubbles ability and the eggs foam stability, the inflation rate was 424.47%, fluid loss rate was 2.34%; After dissolving polysaccharide and liquid mix the eggs, the system with 2.40% of the series, the stability was significantly higher than the control group.
That adding papain, pepsin, protamex and papain enzyme mixed by soybean protein isolated for enzyme solution, through the enzyme solution to eggs blister characteristics of liquid fluid impact study, the results showed that the mixed enzyme (protamex: papain = 1:1) with content of 0.4% (W/W), under the condition of soy protein hydrolysis degree of 12.43%, foaming rate was 554.34%, lost fluid rate was 5.44%, the system had the best blister ability and foam stability.
运用正交试验设计优化了影响鸡蛋液起泡特性的工艺参数,优化工艺条件为:鸡蛋液浓度40%、搅打速率388rpm、搅打时间3 min、盐浓度7%、加热温度40℃,此条件下体系有最佳的起泡性和泡沫稳定性,膨胀率为646.77%,失液率为9.67%,分别是原工艺条件下鸡蛋液起泡能力和稳定性的1.62倍和1.43倍。
大豆蛋白和多糖类物质对鸡蛋液起泡特性具有重要影响,实验结果表明:添加大豆分离蛋白的鸡蛋液起泡能力与泡沫稳定性是最佳的,膨胀率为424.47%,失液率为2.34%;溶解后的多糖与鸡蛋液搅拌均匀后,体系中粘稠度为2.40%,稳定性显著高于对照组。
大豆分离蛋白酶解液对鸡蛋液起泡特性具有显著影响,实验结果表明:采用混合酶(复合酶:木瓜蛋白酶=1:1,用酶量为0.4%(W/W)),将大豆分离蛋白水解至水解度为12.43%的酶解液,此酶解液与鸡蛋液形成的均匀体系,其膨胀率和失液率分别为554.34%和5.44%,体系有最佳的起泡能力和泡沫稳定性。
Foaming characteristics is one of the most important characteristics of egg liquid, especially in cake production and quality control. This paper aimed to egg liquid, through their physical and chemical properties of liquid eggs, exploring the liquid in the process of changing. For the better use of egg liquid, it provided the theory basis and technical support, so as to improve the processing efficiency of the liquid egg.
the egg liquid concentration, beating rate, beating time, salt concentration and temperature of heat for eggs blister characteristics of the influence of liquid was studies in this paper, through orthogonal experiment to get the best technological conditions: egg liquid concentration 40%, beating rate at388rpm, beating time of 3 min, salt concentration 7%, the heating temperature 40℃, the system had the best foaming ability and foam stability with the inflation rate was 646.77%, lost fluid rate was 9.67%, the original process conditions egg liquid bubbles ability and stability of 1.62 times and 1.43 times respectively.
Through the addition of the soybean protein and polysaccharides material into egg liquid bubbles characteristics of the influence of the research, the experimental results showed that adding soy protein can get the best liquid bubbles ability and the eggs foam stability, the inflation rate was 424.47%, fluid loss rate was 2.34%; After dissolving polysaccharide and liquid mix the eggs, the system with 2.40% of the series, the stability was significantly higher than the control group.
That adding papain, pepsin, protamex and papain enzyme mixed by soybean protein isolated for enzyme solution, through the enzyme solution to eggs blister characteristics of liquid fluid impact study, the results showed that the mixed enzyme (protamex: papain = 1:1) with content of 0.4% (W/W), under the condition of soy protein hydrolysis degree of 12.43%, foaming rate was 554.34%, lost fluid rate was 5.44%, the system had the best blister ability and foam stability.
引文
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[3]刘宝全.鸡蛋深加工技术[J].农牧产品开发, 1999, (6): 34-35
[4]刘剑秋.通过酶改性技术提高鸡蛋的热凝固温度[J].食品与发酵工业, 2003, 29(10): 99-101
[5]江志炜,沈蓓英.蛋白质加工技术[M].北京:化学工业出版社, 2002: 23-24
[6]莫文敏,曾庆孝.蛋白质改性研究进展[J].食品科学, 2000, 21(6): 6-10
[7]郑桂芝.蛋白质酶解与酶解物之利用[J].食品工业, 1997, 29(5): 10-17
[8] Shimizu, M., Lee, S.W.. Functional properties of 23 residues purified from the peptichydrolysate of casein: changes in the emulsifying activity during purification of the peptide[J]. J.Food Sci. 2006, 51 (5): 1248-1252
[9]孟祥晨.不同蛋白酶对鸡蛋清蛋白酶解效果比较[J].食品工业, 2002, (3): 34-35
[10]刘欣,徐红华,李铁晶.微生物蛋白酶改性大豆分离蛋白的研究进展[J].大豆通报, 2005, 4: 27-28
[11]唐传核.食物蛋白质来源的酶解物或多肤的现状及进展(11)活性多肤概况[J].中国食品添加剂, 2003 (l): 296-304
[12] Regenstein J.M., Grunden LP.. Proteolytie enzymes and the functionality of egg chicken egg albumen[J]. J.Food Sci, 1978, 43: 279-280
[13] MineY.. Effeets of a limited Proteolysis of ovalbumin on interfacial adsorptivity studied by 3IP nuelear magnetic resonanee[J]. Agricultural Food Chemistry, 1992, 40:22-26
[14] Kazuko S., Setsuro M.. Relationship between thermocoagulatio of porteins and Amino Acid Compositions[J]. Agric.Food Chem. 1980, 28 (4): 413-417
[15] SookYKim. Functional properties of proteolytic enzyme modified soy protein isolate[J]. Agricultural Chemlstry, 1990, 38(12): 651-656
[16] Were L.. Modified soy Proteins with improved foaming and water hydration properties[J]. Food scienee, 1997, 62(4): 821-823
[17] Puski G.. Modification of functional properties of soy proteins by proteolytic enzyme treatment[J]. Cereal Chemistry, 1975, 52(5): 655-664
[18]徐红华,刘欣.复合酶法改善大豆分离蛋白起泡性的工艺优化[J].食品与发酵工业, 2007, 3(1): 51-54
[19]刘江汉.烘焙工业实用手册[M].北京:中国轻工业出版社, 2003: 101-107
[20]王伟.鸡蛋蛋白改性及其打发性能研究[D].天津:天津科技大学研究生硕士论文, 2009
[21]刘超.蛋清蛋白的改性及其起泡特性的研究[D].武汉:湖北工业大学硕士学位论文, 2008
[22] Sorgentini D.A., Wagner J.R.. Comparative study of foaming properties of whey and isolate soybean proteins[J]. Food Research International, 2002(35): 721-729
[23] Alschul, Wilke, Sinerio J, Dominguez H, Parajo J. Functionality of oilseeds protein products: A review[J]. Food Research International, 2006, 39: 945-763
[24] Ruiz-H VP, Sanchez C.C., Maria M.Y.. Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength[J]. Colloids and Surfaces A, 2007, 309: 202-215
[25] Murray B. Stabilization of bubbles and foams[J]. Current Opinion in Colloid and Inerface Science, 2007, 12: 232-241
[26] Kinsella J.E.. Functional properties of soy protein[J]. J.Am.Oil.Chem.Soc.1979, 56: 242-258
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