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頁籤選單縮合
| 題 名 | 蛋白質濃度及加熱條件對於蛋豆腐質地及微細構造之影響 |
|---|---|
| 作 者 | 楊勝欽; | 書刊名 | 食品科學 |
| 卷 期 | 21:1 1994.02[民83.02] |
| 頁 次 | 頁1-13 |
| 分類號 | 473.19 |
| 關鍵詞 | 蛋豆腐; 堅硬度; 凝集性; 微細構造; 卵黃球; Egg tofu; Toughness; Cohesiveness; Microstructure; Yolk sphere; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 將實驗室製造的蛋豆腐進行物理及化學之測,並對蛋白質濃度及加熱條件對蛋豆腐質地及微細構造之影響加以評估。 蛋豆腐的堅硬度隨著雞蛋蛋白質濃度,加熱溫度及時間的增日而增加,而凝集性則呈不規則之變化。蛋豆腐製造的適當條件是4.5%的全卵蛋白質濃度,於90°C熱水加熱30min。蛋豆腐之蛋清蛋白質濃度隨著加熱溫度及時間的增加而減低。 雞蛋蛋白質的穩定性隨著加熱條件的提高而減低。卵白蛋白及β-卵黃球蛋白分別在卵白及卵黃中熱穩定性最高。部份雞蛋蛋白質的熱穩定性可能因蛋豆腐中的全卵,食鹽及砂糖的保護作用而提高。 蛋豆腐的瞄電子微細構造顯示三度空間的立體網狀結構。當全卵蛋白質的濃度由3%增加到6%時,蛋豆腐的網狀結構會更緊,空洞較少。當蛋白質濃度相同時,蛋豆腐的微細構造亦受加熱條件影響。蛋豆腐的微細構造中有不同型式的卵黃球,卵黃球及卵黃球外的卵黃連續相的微細構造特徵不同。 |
| 英文摘要 | Laboratory-made egg tofu was subjected to physical and chemical examinations. The effect of protein concentration and heating conditions on the texture and microstructure of egg tofu was evaluated. Toughness of egg tofu incrased with increasing egg protein concentration, heating temperature and heating time, while changes of cohestiveness remained inconsistent. The optimum conditions for processing egg tofu were 4.5% of whole egg protein heated in 90°C hot water for 30 min. Serum protein concentration of egg tofu decreased with increasing heating temperature and heating time, which indicated more protein were involed in heat coagulation at higher temperature and longer time. Stability of egg protein decreased with increasing heating temperature. Ovalbumin and β-livetin showed the highest heat stability in egg white and egg yolk respectively. Heat stability of some egg proteins increased due to the protection effect of whole egg, salt and sugar in the egg tofu. Scanning electron microscopy revealed that egg tofu had three dimensional network, which was more compact with less open space as the whole egg protein concentration increased from 3 to 6%. At same protein concentration, the microstructure of egg tofu was affected by the heating conditions. Various types of yolk spheres were observed in the egg tofu microstructure. The microstructure of egg tofu yolk sphere was different from that of continuous phase in egg tofu. |
本系統中英文摘要資訊取自各篇刊載內容。