关键词：
蛋白液;高密度二氧化碳;微生物;理化性质;功能性质
摘 要：
为分析高密度二氧化碳处理对蛋白液的保鲜效果及蛋白液的物理化学和功能特性的影响,将蛋白液在30℃条件下,分别于10、20、30MPa处理后,放置于4℃恒温箱贮藏,测试微生物总数、pH值、溶解性、表面巯基等。结果显示,在10MPa压力下,杀菌时间越长杀菌效果越明显;当压力为20MPa和30MPa进行处理时,均没有培养出微生物;高密度二氧化碳处理对蛋白液的各项性质均造成了一定的影响。
译 名：
Effects of Dense Phase Carbon Dioxide on Liquid Egg White and Its Physicochemical and Functionial Properties
作 者：
LIU Wenying 1 , 2 , ZHAO Weigao 1 , 2 , HUANG Liyan 1 , 2 , LU Xiaoming 1 , 2 ( 1.Chinese National Egg Engineering Research Center , Beijing 102115 ; 2.Beijing DQY Agricultural Technology Co. , Ltd. , Beijing 100081 )
关键词：
liquid egg white ; dense phase carbon dioxide ; microorganism ; physicochemical properties ; functionial properties
摘 要：
In order to investigate the effects of dense phase carbon dioxide ( DPCD ) on physical-chemical properties and functionial properties of liquid egg white , prepared liquid egg white was subjected to DPCD treatment at 10 MPa , 20MPa and 30MPa respectively at 30℃ for 10min , 20min and 30 min , and microorganism amount , pH value , dissolubility , surface sulfhydryl were detected after adjusted to 4 ℃. The results showed that DPCD treatment had significant effect on sterilization effects , and along with the extension of time at 10 MPa. No aerobe was detected at the rest conditions. The physical-chemical properties and functionial properties of liquid egg white were affected by DPCD.
