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Functional characteristics of egg white solids as affected by preparation methods.

机译：受制备方法影响的蛋清固体的功能特性。

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Studies were conducted to evaluate the functional characteristics of egg white solids as affected by preparation methods. Microstructures of egg white solids from various preparation methods were also evaluated. Hunter "L" values, solubility, foaming capacity, angel food cake volume, and gel firmness of egg white solids decreased as drying temperature was increased. Desugarization before drying improved the solubility, foaming capacity, and angel food cake volume of egg white solids. When liquid egg whites were adjusted to 1.0 pH increments between 4.5 and 9.5 prior to drying at 80

机译：进行研究以评估受制备方法影响的蛋清固体的功能特性。还评估了来自各种制备方法的蛋清固体的微观结构。随着干燥温度的升高，蛋清固体的亨特“ L”值，溶解度，起泡能力，天使食物饼的体积和凝胶硬度降低。干燥前进行脱糖可改善蛋清固体的溶解度，起泡能力和天使食物饼的体积。将液态蛋清的pH值调节为4.5至9.5之间的1.0增量，然后在80干燥

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作者
Lee, Wei-Chun.;
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作者单位

Mississippi State University.;

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授予单位 Mississippi State University.;
学科 Agriculture Food Science and Technology.
学位 Ph.D.
年度 1998
页码 155 p.
总页数 155
原文格式 PDF
正文语种 eng
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Functional characteristics of egg white solids as affected by preparation methods.

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