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測量應用案例-20210315
閱讀：158 發(fā)布時間：2021-3-10| 提 供 商 | 美國布魯克海文儀器公司 | 資料大小 | 1.3MB |
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| 資料圖片 | 下載次數(shù) | 33次 | |
| 資料類型 | PDF 文件 | 瀏覽次數(shù) | 158次 |
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Abstract Heat treatment is an indispensable processing
step of seasoned liquid egg. The effects of preheat treat
ment (60–75 C) on gel properties of liquid whole egg
(LWE) at different NaCl concentrations (0–3%, w/w) were
investigated to provide guidance for the production of salty
LWE. Results showed that LWE exhibited higher particle
size after heating, with coincidental increases in surface
hydrophobicity and decreases in protein solubility. While
LWE with NaCl added exhibited increase in protein solu
bility and decrease in particle size of aggregates. Elec
trophoresis and optical microscopy showed that NaCl
would induce the transformation of egg granules from
insoluble form to soluble form, inhibiting the aggregation
of LWE proteins during preheat treatment, reflflected by the
reduced particle size. The analysis of gel aggregated force
and texture indicated that NaCl addition and preheat
treatment can improve gelling properties of LWE syner
gistically by strengthening the hydrophobic interaction and
hydrogen bonds.