Studies on Soy Protein Isolate Films Preserving Eggs

doi:10.7668/hbnxb.2007.S1.052

Abstract

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

CLC Number:

TS253

CHENZhi-zhou, MOUJian-lou, SUNLan-fang, WANGLin, ZANGRui, ZHAOCong-zhi. Studies on Soy Protein Isolate Films Preserving Eggs[J]. ACTA AGRICULTURAE BOREALI-SINICA, doi: 10.7668/hbnxb.2007.S1.052.

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