宿楠雪，丁 玉，李 莹，刘欣蕾，白 杰，琚晶晶，赵保堂^*

（甘肃农业大学食品科学与工程学院，甘肃兰州 730070）

摘要：以鸡蛋蛋清为原料，通过葡萄糖氧化酶进行脱糖，采用真空冷冻干燥脱糖鸡蛋清，并研究鸡蛋清在不同酶解条件（酶解时间、酶解温度、酶添加量和鸡蛋蛋清液pH）下的流变学特性变化规律。结果表明，真空冷冻干燥后的蛋清粉溶液呈典型“非牛顿流体”特征，流变特性服从Herschel-Bulkley模型。酶解处理条件为pH 6.0、时间3.0 h、温度25 ℃、酶添加量2.4 U/g，脱糖蛋清的真空冷冻干燥后的黏弹性较大，凝胶强度提高。

关键词：真空冷冻干燥；脱葡萄糖；蛋清粉；流变

中图分类号：TS253.1   文献标识码：A   文章编号：1674-506X（2023）04-0071-0007

Effect of Vacuum Freeze-drying on Rheological Properties of Desugared Egg White Liquid under Different Enzymatic Hydrolysis Conditions

SU Nanxue，DING Yu，LI Ying，LIU Xinlei，BAI Jie，JU Jingjing，ZHAO Baotang^*

（College of Food Science and Engineering, Gansu Agricultural University, lanzhou gansu 730070, China）

Abstract：In this study, egg white was used as raw material to desugared by glucose oxidase, and vacuum freeze-drying was used to desugared egg white. The rheological properties of egg white under different enzymatic hydrolysis conditions (enzymatic hydrolysis time, temperature, enzyme dosage and egg white pH) were studied. The results showed that the egg white powder solution after vacuum freeze-drying showed typical “non-Newtonian fluid”characteristics, and the rheological properties obeyed the Herschel-Bulkley model. When the enzymatic hydrolysis conditions were pH 6.0, time 3.0 h, temperature 25 ℃, enzyme addition amount 2.4 U/g, the viscoelasticity of the desugared egg white after vacuum freeze- drying was larger, the gel strength was improved.

Keywords：vacuum freeze-drying; deglucose; egg white powder; rheology

doi：10.3969/j.issn.1674-506X.2023.04-011

收稿日期：2023-02-27

基金项目：甘肃农业大学大学生创新创业训练计划项目（202209055）

作者简介：宿楠雪（2001-），女，本科生。

*通信作者：赵保堂（1985-），男，博士，副教授。研究方向：农产品加工。

引用格式：宿楠雪,丁玉,李莹,等.真空冷冻干燥对不同酶解条件的脱糖蛋清液流变学特性的影响[J].食品与发酵科技,2023,59(4):71-77.