| 鸡蛋贮藏期蛋白粘弹性变化 |
| |
| 引用本文： | 丁祖荣. 鸡蛋贮藏期蛋白粘弹性变化[J]. 中国农业科学, 1990, 23(2): 25-28 |
| |
| 作者姓名： | 丁祖荣 |
| |
| 作者单位： | 上海交通大学工程力学系 |
| |
| 摘 要： | 用双毛细管法测量了鸡蛋蛋白沿蛋形截面短轴各点粘弹性参数的分布及其分布随贮藏时间的变化情况。结果表明，在贮藏期内各部稠蛋白稀化过程不同，内侧稠蛋白稀化较快，外侧稠蛋白稀化较慢，随贮藏期延长，两者趋于一致。
|
| 关 键 词： | 食品贮藏 蛋白 粘弹性 |
THE VARIATION OF EGG-WHITE VISCOELASTICITY WITH STORAGE PERIOD |
| |
| Ding Zurong. THE VARIATION OF EGG-WHITE VISCOELASTICITY WITH STORAGE PERIOD[J]. Scientia Agricultura Sinica, 1990, 23(2): 25-28 |
| |
| Authors: | Ding Zurong |
| |
| Abstract: | The distribution of viscocity parameter and shear modulus of egg-white along minor axis of egg was measured with double capillary method. The changes of the distribution with storage period were obtained. The study showed that the thinning process of the thick egg-white in each part was different during storage: the changes were faster in inner layer, slower in outer layer, the viscoelasticity of the whole egg-white finally tended to homogeneous distribution. |
| |
| Keywords: | Food storage Egg-white Viscoelasticity |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《中国农业科学》浏览原始摘要信息 |
|
点击此处可从《中国农业科学》下载全文 |
