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頁籤選單縮合
題名 | 雞蛋蛋白加熱凝膠物之冷凍安定性研究=Studies on the Stability of Egg White and Heat-Coagulates Subjected to Freeze-Thawing |
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作者姓名(中文) | 黃靖媛; 楊勝欽; | 書刊名 | 嘉南學報 |
卷期 | 26 2000.11[民89.11] |
頁次 | 頁108-121 |
分類號 | 463.72 |
關鍵詞 | 冷凍解凍; 蛋白凝膠; 堅硬度; 滲水; Egg white gel; Toughness; Freeze-thawing; Syneresis; |
語文 | 中文(Chinese) |
中文摘要 | 蛋白蛋白質的濃度及加熱溫度愈高,時間愈長,均會造成蛋白凝膠堅硬度(toughness)的升高,以6%的蛋白濃度而言,凝膠柔軟幾乎無法成型。就不同比例之蛋白蛋黃混合物而言,蛋黃添加比例愈高,堅硬度也愈大,凝膠也較不易破裂。蛋白蛋白質的濃度增加及高比例蛋黃的添加,均可改善冷凍解凍蛋白凝膠滲水現象之產生,且凝膠加熱時間愈長,滲水率(release moisture percentage)愈低。不同蛋白濃度及不同比例蛋黃混合添加,皆造成蛋白凝膠網狀構造呈現不同現象,蛋白蛋白質的淡度愈高及蛋黃的添加比例愈高,則蛋白凝膠之蛋白質網狀組織較緊密連結,孔洞較小。 |
英文摘要 | The release moisture of the gels was decreased. Both of different concentrations of egg white and egg yolk/egg white ratio caused changes of the egg white gels microstrusture. Higher concentrations of egg white with higher ratioof egg york tend to increase the concentrations of egg white protein. The heating temperatures and the heating periods all caused the increasing of the toughness of egg white gels. However, when the concentrations of the egg white protein were reduced to 6%, the gel was found to be hardly formed. On the other hand, increasing ratio of egg yolk not only improve the toughness but also increase the stability of gels. The higher of egg white concentrations and the larger of egg york ratio, the more protection of egg white gel form syneresis during freeze-thawing. Besides, with increasing heating period, the intensity of egg white gel microstrusture with less open space was found to be increased. |
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