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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/22395


    標題: 雞蛋蛋白加熱凝膠物之冷凍安定性研究
    Studies on the Stability of Egg white and Heat-Coagulates Subjected to Freeze -Thawing
    作者: 黃靖媛
    楊勝欽
    貢獻者: 保健營養系
    關鍵字: 冷凍解凍
    蛋白凝膠
    堅硬度
    滲水
    Egg white gel
    Toughness
    Freeze-thawing
    Syneresis
    日期: 2000
    上傳時間: 2010-03-23 09:36:16 (UTC+8)
    摘要: 蛋白蛋白質的濃度及加熱溫度越高,時間越長,均會造成蛋白凝膠堅硬度(toughness)的升高,以 6%的蛋白濃度而言,凝膠柔軟幾乎無法成形。就不同比例之蛋白蛋黃混合物而言,蛋黃添加比例愈高,堅硬度也愈大,凝膠也較不易破裂。蛋白蛋白質的濃度增加及高比例蛋黃的添加,均可改善冷凍解凍蛋白凝膠滲水現象之產生,且凝膠加熱時間愈長,滲水率(release moisture percentage)愈低。不同蛋白濃度及不同比例蛋黃混合添加,皆造成蛋白凝膠網狀構造呈現不同現象,蛋白蛋白質的濃度愈高及蛋黃添加的比例愈高,則蛋白凝膠之蛋白質網狀組織較緊密連結,孔洞較小。
    關聯: 嘉南學報 26 :p.108-121
    Appears in Collections:[嘉南學報] 26 期 (2000)
    [保健營養系(所) ] 期刊論文

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