加水量对蛋黄粉凝胶特性的影响 - 天津科技大学学报.pdf

第 27 卷 第 6 期 天津科技大学学报 Vol. 27 No. 6 2012 年 12 月 Journal of Tianjin University of Science Technology Dec. 2012 加水量对蛋黄粉凝胶特性的影响 张 敏，李文钊 (食品营养与安全教育部重点实验室，天津科技大学食品工程与生物技术学院，天津 300457) 摘 要 ：以蛋黄粉为原料，研究了水的添加量对蛋黄粉凝胶特性的影响．采用质构仪的 HDP/SR 和 P/36R 探头对凝胶 的质构特性进行了测定，研究表明加水量对蛋黄粉凝胶质构特性有显著影响 ；采用 Ellman’s 试剂法研究了加水量对凝 胶表面巯基数的影响 ，研究表明随着加水量的增大 ，蛋黄粉凝胶表面巯基数随之减少． 关键词 ：蛋黄粉；凝胶；硬度；弹性 中图分类号：TS253.4 文献标志码 ：A 文章编号 ：1672-6510 (2012)06-0027-04 Amount of Water Added into Egg Yolk Powder and its Gel ’s Properties ZHANG Min ，LI Wenzhao (Key Laboratory of Food Nutrition and Safety ，Ministry of Education ，College of Food Engineering and Biotechnology ， Tianjin University of Science Technology ，Tianjin 300457 ，China) Abstract ：Egg yolk powder was the raw material. The influence of different amout of water added into it on its gel’s proper- ties was studied. HDP/SR rig and P/36R rig of TA. XT Plus were used to determine the texture properties of the gel ，and the optimal conditions for the gel’s hardness ，springness etc. were obtained．This research shows possitive impacts of different addition levels of water on egg yolk powder gel’s texture properties ，and its influence on gel’s surface sulfydryl content was proved with Ellman’s Reagent. The results showed the decrease of the gel’s surface sulfydryl content along with the increase of the amout of water added into the powder. Key words ：egg yolk