Method for modifying egg white and improving gel performance of egg white through electrolytic treatment

A technology of electrolytic treatment and egg white, which is applied in the technical field of modified egg white, which can solve the problems of affecting the taste of food, restricting the application of egg white, and hardening the texture of meat products.

Pending Publication Date: 2021-02-09
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in the food processing industry, egg whites are often mixed with various meat products for heat treatment, and the temperature at which egg whites are cooked to form a gel is usually higher than the temperature at which meat is matured, resulting in hard texture of meat products and affecting the taste of food
This limits the application of egg white in the field of food processing and production to a certain extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0007] The method of modifying the egg white and its gel properties by electrolysis is realized through the following steps: Step 1: Separate the egg white from the yolk, homogenize the egg white and centrifuge to remove the insoluble matter, so as to prevent the adhesion on the electrode surface during the electrolysis process and affect the test results , and then add NaCl salt solution to the egg white to promote the electrolytic reaction process, then add HCl and NaOH solution to adjust the pH to 7.5, 8.5, and 9.5 respectively, and finally put the egg white solution in the anode electrolytic cell, and feed direct current, and the current densities are respectively 1.0, 2.0, 3.0mA / cm 2 , carried out electrolytic treatment for 35, 50, and 65 minutes respectively, and stored the solution in a 4°C refrigerator for testing after the reaction; Step 2: Take the electrolyzed egg white solution, measure its total -SH content, and then conduct heat treatment to make egg white coagula...

specific Embodiment approach 2

[0009] The difference between this embodiment and specific embodiment 1 is that the pH values ​​of the egg white solution in step 1 are 7.5, 8.5, and 9.5 respectively, and the total -SH content in the egg white after electrolysis and the total amount of hydrogen sulfide gas released by the egg white during heating , the critical temperature of egg white gel formation and the hardness after egg white gel formation are measured, and other steps are the same as in Embodiment 1.

specific Embodiment approach 3

[0011] The difference between this embodiment and the specific embodiment 1 is that the current density of direct current in step 1 is 1.0, 2.0, 3.0 mA / cm respectively. 2 , the total -SH content in the egg white after electrolysis, and the total amount of hydrogen sulfide gas released by the egg white during heating, the critical temperature of egg white gel formation and the hardness after egg white gel formation are measured, and other steps are the same as the specific embodiment same.

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PUM

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Abstract

The invention provides a method for modifying egg white through anodic oxidation treatment of electrolysis so as to improve the gel performance of the egg white. The method is characterized in that after an egg white solution is subjected to anodic oxidation treatment by adopting an electrochemical reaction kettle self-made in a laboratory, the protein structure of the egg white solution is changed, and then the modified egg white solution is subjected to heating treatment to prepare egg white gel; and finally, when the pH value of the egg white solution is 8.5, the current density is 2.0 mA / cm < 2 >, and the electrolysis treatment time is 65 minutes, the total -SH content, the total amount of hydrogen sulfide gas generated by heating to form gel, the critical temperature of gel formationand the gel hardness are the best. The key problem to be solved by the invention is to provide the method for modifying the egg white through anodic oxidation treatment of electrolysis so as to improve the gel performance of the egg white. According to the method, the prepared egg white can be applied to different food processing fields, especially are considerable in application in the fields ofmeat product processing, pastry baking and the like.

Description

technical field [0001] The invention relates to the technical field of modifying egg whites, in particular to a method for modifying the gel performance of egg whites through anodic treatment of an electrolytic cell, that is, using electrolytic anodic oxidation to treat egg white solutions to modify the egg whites. Background technique [0002] During the heating process of eggs, hydrogen sulfide gas will be produced. This gas has an unpleasant pungent smell, commonly known as "rotten egg smell", which affects the eating flavor of eggs. In addition, in the food processing industry, egg whites are often mixed with various meat products for heat treatment, and the temperature at which egg whites are cooked to form a gel is usually higher than the temperature at which meat is matured, resulting in hard texture of meat products and affecting the taste of food. This limits the application of egg white in the field of food processing and production to a certain extent. Therefore,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/20A23L5/30
CPCA23L15/00A23L5/20A23L5/30A23V2002/00A23V2300/12
Inventor 于殿宇张欣陈俊唐洪琳于长华王立琦杨福明潘明喆
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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