摘要： 研究了大豆分离蛋白膜对鸡蛋的保鲜作用。结果表明:和对照相比,室温下贮藏,经大豆分离蛋白膜处理的鸡蛋保鲜期至少延长2周。通过干耗率、气室高度、蛋黄指数三因素对贮存6周的鸡蛋进行综合质量评定,大豆分离蛋白膜对鸡蛋保鲜效果最好的因子组合为:4.0%大豆分离蛋白、1.0%甘油、0.05%Na2SO3、0.2%TG酶。最佳条件中大豆分离蛋白浓度对鸡蛋保鲜作用影响最大,其次是Na2SO3浓度,甘油含量对鸡蛋保鲜作用影响最小。

关键词: 大豆分离蛋白膜, 鸡蛋, 保鲜期

Abstract: The effects of soy protein isolate films on eggs preserved were studied.The results showed that comparedwith CK, the shelf life of eggs was delayed two weeks at room tempreture. When the eggs were preserved at room tempr-ture for six weeks.The quality of eggs were assessed by synthesis according to the weight loss rates, the air room high andyolk index of eggs.The optimum filming technology was that soy protein isolate was 4.0%, glycerin was 1.0%, Na₂SO₃was 0.05%, TG was 1.2% .To the effects on eggs preserved,First was soy protein isolate concentration, second was theconcentration of Na₂SO₃, the last was glycerin concentration.

Key words: Soy protein isolate film, Egg, Shelf life

中图分类号: 

• TS253