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題 名 | 幾丁聚醣在海綿蛋糕製作上的應用=Application of Chitosan to Baking Sponge Cake |
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作 者 | 洪聲豪; 李錦楓; | 書刊名 | 食品科學 |
卷 期 | 25:6 1998.12[民87.12] |
頁 次 | 頁765-775 |
分類號 | 346.217 |
關鍵詞 | 幾丁聚醣; 海綿蛋糕; 起泡力; 泡沫安定性; Chitosan; Sponge cake; Foaming ability; Foaming stability; |
語 文 | 中文(Chinese) |
中文摘要 | 幾丁聚醣是一種多價陽離子聚合物,具有游離胺基,在酸性溶液中具有陽離子的特性,而卵白中大部分蛋白質在微酸性條件下帶有負電荷,本實驗是在微酸性條件下,利用幾丁聚醣上的正電荷和卵白中部份蛋白質所帶負電荷間的靜電交互作用來增加卵白的起泡力和泡沫安定性。實驗以β型幾丁聚醣為原料,探討不同去乙醯度、分子量、添加量對卵白起泡力的影響。結果顯示添加幾丁聚醣可增加卵白的起泡力和泡沫安定性,其中以去乙醯度90%、分子量MW3(3.63×103),並在淡度400ppm、pH5.5條件下效果最好。 |
英文摘要 | Chitosan is a kind of positively charged polyelectrolyte with free amino groups. Chitosan has a positive charge while the protein of egg white has a negative charge in acid solution. This experiment was conducted using a weak acid solution, and in this state the positively charged chitosan interacted with the negatively charged egg white. This enhanced the foaming ability and foam stability of the egg white. β-chitosan was used here, and the effects of the degree of deacetylation (DD), molecular weight (MW3, 3.63×103) and concentration on the foaming property were investigated. The results indicated that chitosan increased the foaming ability and stability of egg white while a combination of chitosan with DD 90%, MW3 and a concentration of 400PPM at pH5.5 gave the best foaming property in spoinge cake processing. |
本系統中英文摘要資訊取自各篇刊載內容。