Effect of Heat Treatment on Emulsifying Properties and Raman Spectroscopic Characteristics of Enzymatically Modified Egg Yolk Liquid

被引：0
|
作者：
Xu, Nan [1 ]
Zhao, Ying [1 ]
Chi, Yujie [1 ]
机构：
[1] School of Food Science, Northeast Agricultural University, Harbin,150030, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 21期
关键词：
Liquids;
D O I：
10.7506/spkx1002-6630-20180925-270
中图分类号：
学科分类号：
摘要：
Egg yolk liquid is thermally sensitive and begins to denature at around 64℃, forming a gel. For this reason, heat treatment during processing can deteriorate the emulsifying properties of egg yolk liquid, limiting its application in the food industry. In this experiment, the effects of different heat treatments (at 60, 65 or 70℃ for 4 min) on emulsifying properties and protein structure of enzymatically modified egg yolk liquid were studied. The results showed that the emulsifying activity index (EAI) of egg yolk liquid decreased with the increase of heat treatment temperature, and the average particle size of the emulsion system formed increased. Under the same heat treatment condition, the EAI and emulsion stability index (ESI) of the modified egg yolk liquid were significantly higher than those of its unmodified counterpart (P © 2019, China Food Publishing Company. All right reserved.
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页码：28 / 34
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