机械剪切和热处理对于鸡蛋全蛋液功能性质的影响.pdfVIP

Abstract Abstract Hen egg, in addition to its high nutritional quality, contributes functional properties to food such as emulsifying, foaming and gelling, however, fresh egg can not store for a long lime, and it is more convenient and safer when they were processed into liquid egg products, which make it widely used in food products. During the production and application of liquid whole egg (LWE), the proteins are subjected to several processing steps with thermal, physical and mechanical treatments that may damage egg protein functional properties, however, due to the material’s complicated composition and structure, its functional properties have not received the attention they deserved. The aim of this study was to investigate the influence of pH adjustment, homogenizing treatment, heat treatment and addition of sugar/salt on the functional and physicochemical properties of LWE, to understand the mechanism responsible for the functional property change in order to limit their harmful effects and promote the development of LWE production. First, the effects of pH adjustment (6.5-9.0) on functional property of LWE were investigated. Results showed that the solubility, emulsion stability and gel hardness significantly increased as pH increased, while the emulsifying activity of LWE decreased. It was also foud that the foaming ability and foaming stability was under the best when pH was 7.0 and 7.5 respectively. Secondly, we studied the influence of homogenizing treatment (5-40Mpa) on the properties of LWE. Results showed that homogenizing treatment significantly affected the functional properties of LWE, homogenizing at high pressure led to a decrease in foaming ability and emulsifying ability, but a increase in emulsion stability, foaming stability and gel hardness, however, it led to a slight change in solubility. Homogenizing treatments could distrubte th