Effects of Heating Conditions on Egg Cook Characteristics

加热条件对鸡蛋烹饪特性的影响

• 批准号: 11680141
• 负责人: OGAWA Noriko
• 金额: $ 2.3万
• 依托单位: Gifu Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1999
• 资助国家: 日本
• 起止时间: 1999 至 2000
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-11680141/
• 关键词: egg; thermal coagulation; physical properties; sweet rooled omelettes; savory cup; foaming properties; scanning electron micros

The heat denaturation properties of egg white proteins are important in cake volume and texture. Thermostability is likely to account for the low rigidity of heatinduced gels made from S-ovalbumin. During food processing, such a difference may affect the way egg whites are cooked. However, very little is known about the changes in the gelling properties of egg white from stored eggs, when subjected to heat. The present research was therefore conducted in order to study in greater detail the differences in the rheological and microstructural properties of heat-induced gels of thick and thin egg whites obtained from fresh and stored shell eggs. The increases in G' values in the thin egg white from stored shell eggs were steeper than those in the thick egg white from stored shell eggs. Thus, the above results indicate that increasing storage periods of shell eggs result in rising gelling temperatures, defined as the temperature at which an appreciable increase in G' occurs, in both of thick and thin egg whites, as well as in increasing G' values of the final heat-set products of such egg whites, especially thin egg white. The gelation properties of savory cup custard (chawan mushi) by cooking on fresh eggs were many small size-lipids. It was concerned with the viscosity of savory cup custard. The effect of cooking on the properties of a special egg enriched with vitamin E and α-linoleic acid was studied and compared with that of a normal egg. The addition of vitamin E and α-linoleic acid increased the emulsifying properties of the special egg yolk. The lipid particle size of the special egg yolk was smaller than that of the normal egg yolk, so it is suggested that the lipid particle size is related to the cooking properties of egg yolk.

鸡蛋白色蛋白的热变性特性对蛋糕的体积和质地很重要。热稳定性可能是解释由S-卵清蛋白制成的热诱导凝胶的低刚性的原因。在食品加工过程中，这种差异可能会影响蛋白的烹饪方式。然而，很少有人知道的变化，在凝胶性质的鸡蛋白色从储存的鸡蛋，当受到热。因此，本研究进行，以更详细地研究热诱导凝胶的流变学和微观结构特性的差异，从新鲜和储存的壳鸡蛋获得的厚和薄的蛋清。贮藏后薄壳蛋白色的G'值增加幅度大于厚壳蛋白色。因此，上述结果表明，增加带壳蛋的储存期导致胶凝温度升高，胶凝温度定义为在厚蛋白和薄蛋白中G'出现明显增加的温度，以及增加这种蛋白的最终热定形产品，特别是薄蛋白白色的G'值。以鲜鸡蛋为原料制作的风味杯羹的凝胶特性为大量的小分子脂质。它与咸味杯奶油冻的粘度有关。研究了烹调对一种富含维生素E和α-亚油酸的特种鸡蛋品质的影响，并与普通鸡蛋进行了比较。维生素E和α-亚油酸的添加提高了专用蛋黄的乳化性能。特殊蛋黄的脂质粒径小于普通蛋黄，说明蛋黄的脂质粒径与蛋黄的蒸煮特性有关。

项目成果

N.Ogawa: "Physical and Chemical Property of Nagoya-Cochin Egg (Part2) -A Comparative Study of Nagoya-Cochin and White Leghorn Eggs-F53"Journal of Cookery Science of Japan. 33(4). 437-440 (2000)

小川小川：“名古屋交趾鸡蛋的物理和化学特性（第二部分）-名古屋交趾鸡蛋和白来亨鸡蛋的比较研究-F53”日本烹饪科学杂志。

Chiaki Nosaka: "Effect of storage of shell eggs and sodium chloride at heating on Rheological properties of egg gels from heated shell egg"Journal of Cookery Science of Japan. 34(1). 17-23 (2001)

Chiaki Nosaka：“带壳蛋和氯化钠加热储存对加热带壳蛋蛋凝胶流变特性的影响”日本烹饪科学杂志。

Chiaki Nosaka: "Effect of storage or shell eggs and sodium chloride at heating on Rheological properties of egg gels from heated shell egg"Journal of Cookery Science of Japan. 34(1). 17-23 (2001)

Chiaki Nosaka：“储存或带壳鸡蛋和加热时的氯化钠对加热带壳鸡蛋的蛋凝胶流变特性的影响”日本烹饪科学杂志。

小川宣子: "異なる飼料を給与した鶏が産卵した卵の調理特性(第2報)"日本調理科学会誌. 33巻・2号(印刷中). (2000)

小川纪子：“不同饲料的母鸡产下的鸡蛋的烹饪特性（第 2 次报告）”，日本烹饪学会杂志，第 33 卷，第 2 期（出版中）。

川端晶子: "新しい調理学"学建書院. 267 (1999)

川端明子：《新烹饪研究》学研书院 267 (1999)。