蛋清
微观结构
表面张力
超声波
超声波传感器
粘度
扫描电子显微镜
溶解度
化学
蛋白质亚单位
材料科学
化学工程
结晶学
食品科学
复合材料
生物化学
有机化学
工程类
物理
基因
声学
量子力学
作者
Long Sheng,Yibo Wang,Jiahui Chen,Jie Zou,Qi Wang,Meihu Ma
标识
DOI:10.1016/j.foodres.2018.04.007
摘要
The effects of high-intensity ultrasound (20 kHz) at varying power pre-treatments (90, 120, 240, 360 and 480 W for 10 min) on foaming and structural properties of egg white were studied in this paper. The highest foaming ability (260.00%) was obtained after 360 W ultrasound treatment which was 4.9-fold to the control group. The lower viscosity and surface tension, and higher protein solubility indicated that the protein was easier to attach to the gas-liquid interface and generate molecular rearrangement. Moreover, the increased free sulfhydryl groups and surface hydrophobicity revealed that the protein adopted a loose structure after ultrasonic processing. SDS-PAGE data proved that subunit of poorly water-soluble ovomucin was declined. Scanning electron microscopy showed different microstructure with smaller aggregates and pore structure compared to non-treated egg white. These results presented more evidence of protein properties under ultrasonic environment, and broadened the application range of ultrasonic technique in food industry.
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