Optimization of the Heating Conditions in the Production Process of High Gel Strength Egg White Powder
In order to produce high gel Strength egg white powder, Box-Behnken model was used to optimize the heating conditions in dry state of egg white protein production process. The gel properties of egg white powder were determined in various conditions. The results showed that the optimized conditions of heating conditions as follows: 84.8℃ of temperature, 10.3 days of heating time, 10.3％ of relative humidity. Then, gel hardness of egg white powder increased from 408.36 g to 952.62 g. A tight and more uniform network with constant stability was observed in the gel of egg white powder after heating in SEM (500×). The results concluded that heating in dry state was an efficient method to improve gel properties of egg white powder.
egg while powder gel strength Box-Behnken model
Xu Wei Chi Yujie Hong Yu-miao
College of Food Science, Northeast Agricultural University,Harbin, 150030, China College of Pharmacy, China Pharmaceutical University,Nanjing, 210009, China
国际会议
哈尔滨
英文
1007-1010
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）