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題 名 | 雞蛋蛋黃與減膽固醇蛋黃之加熱凝膠與乳化功能性質之比較=Comparison on Functional Properties of Heat Coagulation and Emulsification of Chicken Egg Yolk and Cholesterol Reduced Egg Yolk |
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作 者 | 蔣亞鈴; 楊勝欽; | 書刊名 | 食品科學 |
卷 期 | 26:5 1999.10[民88.10] |
頁 次 | 頁431-444 |
分類號 | 346.77 |
關鍵詞 | β環糊精; 減膽固醇蛋黃; 加熱凝膠; 乳化能力; β-cyclodextrin; Cholesterol reduced egg yolk; Heat-coagulation; Emulsifying capacity; |
語 文 | 中文(Chinese) |
中文摘要 | 低膽固醇食品因符合健康意識,故近年來頗受食品界重視,其中以低膽固醇蛋製品之研究明顯具重要性。乾燥後的蛋黃(Egg Yolk, EY)及利用9% β-環糊精處理的減膽固醇蛋黃(Cholesterol reduced egg yolk, CREY)的粗脂肪含量分別為63.3及49.7%。EY及CREY均隨著蛋白質濃度(3.0~12.0%)提高,其加熱凝膠之硬度、彈性度、黏著力、咀嚼感及膠質感等均增加,且以EY大於CREY。加熱溫度(80~90℃)愈高,EY及CREY之凝膠硬度愈大。PH值(pH5~10)愈高或蛋白添加比例(10~400%)愈大,對於EY及CREY之凝膠硬度或彈性度均有增強的效果。經加蛋白並調至9%蛋白質濃度時,添加漢生膠15%可改善其加熱凝膠質地之特性,且可抑制蛋白蛋黃混合加熱所引起之綠變現象。若將CREY添加1%漢生膠,再加0.5%HLB11的乳化劑,則不僅加熱凝膠之硬度接近EY,具其質地因β-環狀糊精殘留造成的顆粒感亦可降低。在相同蛋白質濃度下,CREY較EY之表面張力低,黏度高,乳化能力較佳。將9%蛋白質濃度之CREY添加40%玉米油及0.5%乳化劑(HLB 11之糖酯),可明顯降低蛋黃的表面張力及增加乳化能力。 |
英文摘要 | Low cholesterol foods have become a major concern for consumers and food companies due to increasing health consciousness. Among these, low cholesterol egg products comprise an important example which needs to be studied. The crude fat contents of dried egg yolk (EY) and 9% β-cyclodextrin treated cholesterol reduced egg yolk (CREY) were 63.3/49.7%. As the protein concentration (3~12%) increased, the hardness, springiness. Cohesiveness, chewiness and gumminess of heat-coagulated EY and CREY increased, with those of EY higher than those of CREY. The higher the heating temperature (80~90℃), the higher the hardness of the EY and CREY gels. Increasing the amount of egg white (10~400%) or the pH value (pH5~10) increased the hardness and springiness of the EY and CREY gels. The addition of 1.5% xanthan gum not only improved the texture properties, but also inhibited the greening of egg white and egg yolk mixture after heat coagulation. The addition of 1% xanthan gum and 0.5% HLB11 emulsifier increased the hardness of CREY gel, and the grainy structure of the CREY because β-cyclodextrin residues were eliminated. When the protein concentration was the same, CREY showed lower surface tension, higher viscosity and better emulsifying capacity as compared to EY. The addition of 4.0% corn oil and 0.5% HLB11 emulsifier to CREY at a 9% protein concentration decreased the surface tension and increased the emulsifying capacity. |
本系統中英文摘要資訊取自各篇刊載內容。