摘要
多酚作为一种具有明显抗氧化功效的食品组分越来越受到研究人员和消费者的关注。以打发性和泡沫稳定性为研究对象,重点分析了柚皮苷、儿茶素、芦丁、绿原酸、橙皮苷等几种多酚单体对鸡蛋清打发性的影响。研究结果显示多酚单体将在不同程度上影响鸡蛋清的打发性,几种多酚单体的应用可以明显地提高蛋清的打发效果,可以缩短达到蛋清最大打发体积的时间,提高蛋清的最大打发体积,或者增强鸡蛋泡沫稳定性的效果。芦丁和橙皮苷在泡沫体积及对打发效率方面的作用效果最明显,柚皮苷的添加增加了鸡蛋泡沫的稳定性,添加量为0.5%的柚皮苷可以使蛋清的消泡系数降低74%。不同的多酚单体影响蛋清打发性和泡沫稳定性的作用机理不尽相同。
As important antioxidant ingredients, polyphenols attract more and more attentions of researchers and consumers. Focusing on foaming characteristics and foam stability, effects of several kinds of polyphenols monomers, including naringin, catechin, rutin, chlorogenicacid and hesperidin were studied. The results showed that effects of polyphenols monomers differed with varieties of monomer and their concentration. In general, application of spolyphenols monomer can significantly improve foaming characteristics of egg albumen, shorten the time to the biggest foam volume, increase the biggest foam volume, or enhance foam ability. Rutin and hesperidin have the most significant effect on foam volume and foaming efficiency, while naringin leads the biggest foam stability, which decrease the off-foaming by 74% when addition of naringin by 0.5%. Mechanisms of different polyphenols monomers on foaming characteristics and foam stability are also different.
出处
《食品科技》
CAS
北大核心
2012年第9期253-256,265,共5页
Food Science and Technology
基金
中国农业大学基本科研业务费本科生科研创新项目
教育部新世纪优秀人才支持计划(NCET-10-0781)
关键词
多酚单体
鸡蛋清
起泡性
稳定性
polyphenols monomer
egg albumen
foaming characteristic
foam stability
作者简介
王璇（1991-），女，硕士研究生，研究方向为食品质量与安全。
通讯作者
