皮蛋加工过程中流变与凝胶特性的变化规律-河南农业科学.PDFVIP

※基础研究 食品科学 2012, Vol.33, No.19 21 1 2 1 1 1 1 2 涂勇刚 ，赵 燕 ，徐明生 ，杜华英 ，唐 娇 ，赵曼云 ，李建科 (1. 江西农业大学食品科学与工程学院，江西 南昌 330045 ； 2. 南昌大学 生物质转化教育部工程研究中心，江西 南昌 330047) 摘 要：采用流变仪与质构仪测定皮蛋在加工过程中不同时期蛋白与蛋黄流变与凝胶特性，研究其变化规律。流变 分析结果表明：皮蛋在腌制期间其蛋白表现为非牛顿假塑性流体特征，其黏度随着剪切速率的增大而降低，表现为 剪切稀化流体；蛋黄从非牛顿流体的胀塑性流体逐渐转变为假塑性流体，其黏度随剪切速率的增大而明显降低。质 构分析表明：皮蛋加工过程中蛋白凝胶的硬度呈先增大，后减小，再略增大的趋势；弹性呈先增大，再减少，然后 保持不变的趋势。蛋黄凝胶的硬度呈先增大后基本保持不变的趋势；弹性则呈先增大，再略有下降的趋势。 ：皮蛋；蛋白；蛋黄；流变性质；凝胶性质；变化规律 Variations in Rheological and Gel Properties of Preserved Eggs during Processing 1 2 1 1 1 1 2 TU Yong-gang ，ZHAO Yan ，XU Ming-sheng ，DU Hua-ying ，TANG Jiao ，ZHAO Man-yun ，LI Jian-ke (1. College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China； 2. Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China) Abstract The rheological and gel properties of egg white and yolk were determined using a rheometer and a texture analyzer at different stages during the processing of preserved eggs. Rheological analysis showed that preserved egg white was characteristic of a non-Newtonian and pseudoplastic fluid during processing, and its viscosity reduced with increasing shear rate, suggesting that it was a shear-thinning fluid. Egg yolk was transformed gradually from a non-Newtonian expanded plastic fluid into a pseudoplastic plastic fluid, and its viscosity distinctly reduced with increasing shear rate. Texture analysis showed that the hardness of egg white gel revealed an initial i