【摘要】 采用流变仪与质构仪测定皮蛋在加工过程中不同时期蛋白与蛋黄流变与凝胶特性,研究其变化规律。流变分析结果表明:皮蛋在腌制期间其蛋白表现为非牛顿假塑性流体特征,其黏度随着剪切速率的增大而降低,表现为剪切稀化流体;蛋黄从非牛顿流体的胀塑性流体逐渐转变为假塑性流体,其黏度随剪切速率的增大而明显降低。质构分析表明:皮蛋加工过程中蛋白凝胶的硬度呈先增大,后减小,再略增大的趋势;弹性呈先增大,再减少,然后保持不变的趋势。蛋黄凝胶的硬度呈先增大后基本保持不变的趋势;弹性则呈先增大,再略有下降的趋势。更多还原

【Abstract】 The rheological and gel properties of egg white and yolk were determined using a rheometer and a texture analyzer at different stages during the processing of preserved eggs.Rheological analysis showed that preserved egg white was characteristic of a non-Newtonian and pseudoplastic fluid during processing,and its viscosity reduced with increasing shear rate,suggesting that it was a shear-thinning fluid.Egg yolk was transformed gradually from a non-Newtonian expanded plastic fluid into a pseudoplastic plastic fluid,and its viscosity distinctly reduced with increasing shear rate.Texture analysis showed that the hardness of egg white gel revealed an initial increase,and a sequential decrease,and then a final increase again during the processing of preserved eggs.The springiness of egg white revealed an initial increase followed by a decrease,and then remained stable.The hardness of egg yolk gel revealed an initial increase and then an unchanged level.The springiness of egg yolk exhibited an initial decrease and a final increase.更多还原