不同类型食品添加剂对全蛋液性质的影响

Effect of Different Types of Food Additives on Properties of Liquid Whole Egg

摘要:

为探究食品添加剂对全蛋液理化特性和功能特性的影响，作者分别将3种不同类型食品添加剂（柠檬酸钠、D-异抗坏血酸钠、碳酸氢钠）添加至全蛋液中，然后对全蛋液的pH、色泽、粒径、蛋白质溶解度、浊度、起泡特性、乳化特性和凝胶特性等理化特性和功能特性进行测定。结果表明：不同类型食品添加剂的加入对全蛋液pH、粒径、蛋白质溶解度和浊度有较大影响，进而影响功能特性。添加浓度为10 mmol/L的柠檬酸钠可以增大全蛋液的pH和粒径，使全蛋液蛋白质溶解度提高了6.29%，凝胶硬度提高了11.52%。添加浓度为4 mmol/L的D -异抗坏血酸钠增强了全蛋液的色泽，使全蛋液蛋白质溶解度提高了17.50%，改善了全蛋液稀释液的乳化性，乳化能力和乳化稳定性分别增加了14.06%和5.45%。添加碳酸氢钠对全蛋液物料特性没有太大改善，但添加高浓度的碳酸氢钠（200 mmol/L）使全蛋液亮度降低、红色增大、黄色减小，反而使全蛋液的色泽难以被消费者接受。该研究结果可为全蛋液加工中不同类型食品添加剂的使用提供参考。

Abstract:

To study the effects of food additives on the physicochemical and functional properties of liquid whole egg (LWE), three different food additives (sodium citrate, sodium D-isoascorbate, and sodium bicarbonate) were added into LWE. The physicochemical and functional properties of LWE, including pH, colour, particle size, protein solubility, turbidity, foaming properties, emulsification properties, and gelling properties, were determined. Results showed that the different types of food additives had a significant effect on the pH, particle size, protein solubility and turbidity of LWE, thereby affecting their functional properties. With the addition of 10 mmol/L sodium citrate, the pH and particle size of LWE were increased, and the protein solubility and gel hardness of LWE were improved by 6.29% and 11.52%, respectively. Adding sodium D-ascorbate at a concentration of 4 mmol/L enhanced the colour of LWE with protein solubility increased by 17.50%, which also improved the emulsification properties of the diluted LWE, with emulsifying capacity and stability increasing by 14.06% and 5.45%, respectively. The addition of sodium bicarbonate did not significantly improve the material properties of LWE, however, adding high concentration of sodium bicarbonate (200 mmol/L) resulted in reduced brightness, increased redness, and decreased yellowness of LWE, which made LWE unacceptable. The results of this study could provide a theoretical reference for the use of different types of food additives in the processing of LWE.