| 大豆分离蛋白膜保鲜鸡蛋研究 |
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| 引用本文： | 陈志周 牟建楼 孙兰芳 王林 臧蕊 赵丛枝. 大豆分离蛋白膜保鲜鸡蛋研究[J]. 华北农学报, 2007, 22(B08): 210-213 |
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| 作者姓名： | 陈志周 牟建楼 孙兰芳 王林 臧蕊 赵丛枝 |
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| 作者单位： | 河北农业大学食品科技学院,河北保定071001 |
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| 基金项目： | 河北农业大学非生命学科和新兴学科科研发展基金 |
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| 摘 要： | 研究了大豆分离蛋白膜对鸡蛋的保鲜作用。结果表明：和对照相比,室温下贮藏,经大豆分离蛋白膜处理的鸡蛋保鲜期至少延长2周。通过干耗率、气室高度、蛋黄指数三因素对贮存6周的鸡蛋进行综合质量评定,大豆分离蛋白膜对鸡蛋保鲜效果最好的因子组合为：4.0%大豆分离蛋白、1.0%甘油、0.05%Na2SO3、0.2%TG酶。最佳条件中大豆分离蛋白浓度对鸡蛋保鲜作用影响最大,其次是Na2SO3浓度,甘油含量对鸡蛋保鲜作用影响最小。
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| 关 键 词： | 大豆分离蛋白膜 鸡蛋 保鲜期 |
| 文章编号： | 1000-7091（2007）增刊-0210-04 |
| 修稿时间： | 2007-03-21 |
Studies on Soy Protein Isolate Films Preserving Eggs |
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| CHEN Zhi-zhou, MOU Jian-lou, SUN Lan-fang, WANG Lin, ZANG Rui, ZHAO Cong-zhi. Studies on Soy Protein Isolate Films Preserving Eggs[J]. Acta Agriculturae Boreali-Sinica, 2007, 22(B08): 210-213 |
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| Authors: | CHEN Zhi-zhou MOU Jian-lou SUN Lan-fang WANG Lin ZANG Rui ZHAO Cong-zhi |
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| Affiliation: | College of Food Science and Technology,Agricultural University of Hebei, Baoding 071001, China |
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| Abstract: | The effects of soy protein isolate films on eggs preserved were studied. The results showed that compared with CK,the shelf life of eggs was delayed two weeks at room tempreture. When the eggs were preserved at room tempreture for six weeks. The quality of eggs were assessed by synthesis according to the weight loss rates, the air room high and yolk index of eggs. The optimum filming technology was that soy protein isolate was 4.0%, glycerin was 1.0%, Na2SO3 was 0.05 %, TG was 0.2%. To the effects on eggs preserved, First was soy protein isolate concentration, second was the concentration of Na2SO3 , the last was glycerin concentration. |
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| Keywords: | Soy protein isolate film Egg Shelf life |
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