干热和瓜尔豆胶对蛋粉起泡性和蛋糕品质的影响
首发时间:2018-01-12
摘要:研究蛋清粉(EWP)的干热、加胶和搅打工艺及其结构性质,以及改性蛋清粉在天使蛋糕中的应用效果。以打擦度为指标,干热时间、瓜尔豆胶(GG)添加量、搅打时间和蛋白浓度为变量,确定最佳改性和搅打条件;针对不同改性程度的蛋清粉的功能特性进行分析,并用差示扫描量热(DSC)和傅里叶红外光谱(FTIR)对改性前后蛋清粉进行结构表征;采用蛋糕比容和质构分析改性前后蛋清粉对天使蛋糕的改善程度。结果表明:干热时间10d、GG添加量0.4%、搅打时间21min、浓度14%的蛋清粉的打擦度和泡沫稳定性最佳。两种改性方式可协同增大体系黏度,促进泡沫稳定性;并增大其表面疏水和降低表面张力,改善起泡。同时,干热处理显著改变蛋白空间结构,暴露出更多的氨基酸残基。两种改性方式均可改变不同类型的二级结构的比例,增加体系疏水性,改善起泡性。另外,改性蛋清粉EWP10+GG可显著增大蛋糕比容,并使蛋糕绵软有弹性。
For information in English, please click here
Effect of dry heat and guar gum on foaming properties of egg white powder and cake quality
Abstract:In this paper, the dry heat treatment, guar gum addition, whipping process and structure properties of egg white powder (EWP) were discussed. The application of modified EWP in angel cake was also discussed. Using foaming capacity as the index, dry heat time, amount of guar gum (GG), whipping time and protein concentration as variables, which can determine the best modified and whipping conditions. The functional properties of EWP with different modified degree were analyzed. DSC and FTIR were also used to characterize the structure of those EWP. The improved degree of angel cake by modified EWP was measured with cake specific capacity and texture. The result showed that the optimum process were dry heat time 10d, GG addition 0.4%, whipping time 21min and concentration 14%. Under these conditions, foaming capacity and foam stability were best. Two modified methods could increase the viscosity and surface hydrophobicity and decrease the surface tension of solution synergistically, thus improving foam stability and foaming capacity. Meanwhile, protein space structure was significantly changed by dry heat, which caused more amino acid residues exposed. Those two modified methods could change the proportion of secondary structure prediction, which promoted the increase of hydrophobicity and foaming properties. In addition, modified EWP (EWP10+GG) could significantly enhance cake specific volume, and its angel cake was soft and elastic.
Keywords: Egg white powder dry heat guar gum foaming angel cake
基金:
引用
No.****
动态公开评议
共计0人参与
勘误表
干热和瓜尔豆胶对蛋粉起泡性和蛋糕品质的影响
评论
全部评论0/1000