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当前位置: 首页 > 文章 > CMC与CMC-Na改性鸡蛋清蛋白溶胶-凝胶性质研究 食品科学 2011,32 (3) 40-45
Position: Home > Articles > Properties Improvement of Egg Albumen by Conjugation with CMC or CMC-Na FOOD SCIENCE 2011,32 (3) 40-45

CMC与CMC-Na改性鸡蛋清蛋白溶胶-凝胶性质研究

作  者：
徐保立;李斌;朱波;夏莹;范劲松;郑晓东;蔡杰;马美湖
单  位：
华中农业大学食品科学技术学院
关键词：
蛋清蛋白;羧甲基纤维素;交联反应;凝胶强度
摘  要：
将一定质量分数的离子型多糖羧甲基纤维素(CMC)与羧甲基纤维素钠(CMC-Na)分别溶于蛋清中,冷冻干燥后,将得到的样品置于相对湿度为75%的环境中干热反应一定时间后,通过质构分析、色度分析、SDS-PAGE、差示扫描量热分析、扫描电子显微镜研究鸡蛋清蛋白与CMC及CMC-Na交联改性后性质的变化。结果表明:反应温度60℃、反应时间2d时,各样品的凝胶强度显著增大,凝胶的微观网络更为均匀致密,蛋清粉中的小分子质量蛋白质减少。证明适度的反应可增强蛋清粉的凝胶强度,但随时间延长,过度反应则会造成分子质量过大、溶解度下降,色泽显著加深。起泡性的分析表明:各反应2d后样品的起泡性均明显增强,其中以60℃,添加0.25%的CMC和CMC-Na的起泡力最强,分别增大了0.6倍和0.5倍,泡沫稳定性亦明显增强。证明在此反应条件下,可获得同时兼顾较高凝胶性和较高起泡性的新型蛋白粉。
译  名：
Properties Improvement of Egg Albumen by Conjugation with CMC or CMC-Na
作  者：
XU Bao-li,LI Bin,ZHU Bo,XIA Ying,FAN Jin-song,ZHENG Xiao-dong,CAI Jie,MA Mei-hu(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词：
egg albumen;carboxymethyl cellulose;crosslinking reaction;gel strength
摘  要：
Egg white was blended with sodium carboxymethyl cellulose(CMC-Na) or carboxymethyl cellulose(CMC) of certain concentration respectively,and the dry-heated products were obtained at relative humidity(75%) after freeze drying. The products were analyzed on gel strength,color scale,scanning electron microscope observation,SDS-PAGE,and Differential Scanning Calorimetric(DSC) at intervals. The results showed that a significant increase in the gel strength of egg white,more uniform and compact gel network structure and a significant reduction in the content of proteins with small molecular weight were found after 2 days of reaction at 60 ℃. The foaming capacity of egg albumen was found to be enhanced significantly by 2-day-long reaction,but the excessive cross-linking might lead to a large molecular weight,decrease the solubility of egg white powder and darken its color. Adding CMC or CMC-Na at a concentration of 0.25% resulted in the best foaming capacity at 60 ℃,with 0.6-fold and 0.5-fold increases in comparison with a blank sample,respectively and meanwhile,a significant improvement was observed for foam stability. It was proved that a novel egg white powder with both higher gel property and foaming capacity can be obtained under the reaction conditions.

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