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Studies on the Functional Properties of Egg Yolk

蛋黄功能特性的研究

基本信息

批准号：
61580061
负责人：
AWAZUHARA Hiroko
金额：
$ 1.34万
依托单位：
Shinshu University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1986
资助国家：
日本
起止时间：
1986 至 1987
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-61580061/
关键词：
Egg Yolk Low Density Lipoprotein Granules Foamability 熱凝固性

项目摘要

Foamability and thermal coagulability of egg yolk and its components were investigated.1. Granules could be solubilized at above 0.3M NaCl. Foaming power of solubilized granules was lower than that of low density lipoprotein(LDL), but foam stability of granules was larger than that of LDL. At pH values below 4, granules precipitated and did not exhibit foamability. Foaming properties of yolk were similar to those of LDL rather than granules.2. The addition of small amount of sugar or gelatin improved foam stability of yolk without decreasing foaming power. However, many amount of them decreased foaming power of yolk. Foaming power of yolk decreased also with addition of milk. At the presence of oil, stable albumen foam could not be obtained but stable yolk foam was obtained because of emulsifying properties of yolk.3. On many points, foaming properties of whole egg were much similar to those of yolk rather than albumen. Foaminess of albumen decreased with the addition of small amount of yolk, but that of yolk increased with the addition of small amount of albumen, especially in its foam stability. Those results suggest that foaming power of whole egg is primarily due to yolk, and albumen contributes to foam stability.4. The effect of NaCl concentration on thermal coagulability of both granules and yolk was large, on the contrary, its effect was small in case of LDL. The effect of pH on thermal coagulability of each samples varied with NaCl concentration. Without NaCl, the changes of gel strangth of yolk-gel with pH changes were similar to those of LDL-gel, but when 2% NaCl was added they were similar to those of granules-gel.

研究了蛋黄及其组分的发泡性和热凝固性。颗粒可在0.3M以上的氯化钠溶液中溶解。增溶颗粒的起泡力低于低密度脂蛋白，但泡沫稳定性高于低密度脂蛋白。当pH值低于4时，颗粒析出，不具有发泡性。蛋黄的起泡特性与低密度脂蛋白相似，而不是颗粒。添加少量的糖或明胶可在不降低发泡力的前提下提高蛋黄的泡沫稳定性。但过多的添加降低了蛋黄的起泡力。添加牛奶也会降低蛋黄的起泡力。在有油存在的情况下，由于蛋黄的乳化特性，不能得到稳定的蛋白泡沫，但可以得到稳定的蛋黄泡沫。在许多方面，全蛋的起泡特性与蛋黄非常相似，而不是蛋白。蛋白的起泡性随蛋黄添加量的增加而降低，但蛋黄的起泡性随蛋白添加量的增加而增加，尤其是其泡沫稳定性。这些结果表明，全蛋的起泡力主要来自蛋黄，蛋白有助于泡沫的稳定。氯化钠浓度对颗粒和蛋黄的热凝固性影响较大，而对低密度脂蛋白的影响较小。PH对各样品热凝固性的影响因氯化钠浓度不同而不同。不加氯化钠时，蛋黄凝胶的凝胶强度随pH的变化与低密度脂蛋白凝胶相似，但添加2%的氯化钠时，其凝胶强度随pH的变化与颗粒凝胶相似。