Effects of sodium chloride and other salts on the properties of diluted egg white sols and gels

被引：5

作者：

Ichikawa, Tomoko ^{[1
]}

Shimomura, Michiko ^{[1
]}

机构：

[1] Otsuma Womens Univ, Fac Home Econ, Chiyoda Ku, Tokyo 1028357, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2007年 / 13卷 / 02期

关键词：

egg white sols; gel; breaking strength; syneresis; salt; thermal analysis;

D O I：

10.3136/fstr.13.173

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Egg white sols diluted with various liquids are easily converted to soft, smooth gels by heating. In this study, the effects of various salts on the properties of diluted egg white gels were investigated. Using univalent NaCl or KCl, the breaking strength of gels was lower than for divalent M9Cl2 or CaCl2, though it increased gradually with increased salt concentration. The amount of liquid released by syneresis from gels with divalent salts was significantly larger than those with univalent salts. Moreover, the breaking strength of gels with the same charge showed the same behavior, by adjusting to the same pH value of the sols. Thermal analysis (DSC) showed a peak assigned to ovalbumin, which shifted to a slightly higher temperature with univalent salts added.

引用

页码：173 / 177

页数：5

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