不同化學修飾劑對卵蛋白凝膠特性之影響

Effects of Several Chemical Modifiers on Egg White Gel

黃靖媛(Ching-Yuan Huang)

《臺灣農業化學與食品科學》 42卷1期 (2004/02) Pp. 61-68

https://doi.org/10.6578/TJACFS.2004.009

摘要

本研究乃在探討雞蛋卵蛋白經油酸（oleic acid）、無水琥珀酸（succinic anhydride）、無水醋酸（acetic anhydride）修飾後經加熱凝膠與冷凍凝膠之特性。由試驗顯示，以堅硬度而言，經油酸及無水琥珀酸修飾的卵蛋白，隨修飾劑添加濃度的升高，堅硬度有逐漸上升的傾向；以無水醋酸修飾的卵蛋白，則呈相反的趨勢。整體而言，以0.5%無水琥珀酸及0.5%油酸修飾之卵蛋白，堅硬度最佳。經油酸、無水琥珀酸修飾的卵蛋白修飾劑每增加0.1%，凝膠堅硬度分別增加約8.5 g（r²= 0.93）及9 g（r²= 0.97），無水醋酸修飾的凝膠則減少約9.8 g（r²= 0.96）。
經-18℃冷凍一個月後，堅硬度皆上升。而對滲水性之影響而言，以油酸及無水琥珀酸修飾的卵蛋白會隨修飾劑添加量的增加，滲水率逐漸下降；但無水醋酸修飾的卵蛋白雖然會因為添加量的增加，滲水率隨之增加，卻在0.3%以下時，滲水量達到最低，表現出最佳之冷凍安定性。油酸及無水琥珀酸每增加0.1%，滲水性分別降低約3.8%（r²= 0.96）及2.8%（r²= 0.93）。以無水醋酸修飾的卵蛋白滲水性增加約2.3%（r²= 0.91）。經三種修飾劑處理後的卵蛋白皆造成凝膠纖維網狀構造之改變，再者，冷凍亦造成卵蛋白微細構造之影響，經冷凍後的卵蛋白凝膠組織間的孔洞變大。

關鍵字

卵蛋白 ； 堅硬度 ； 滲水率 ； 修飾劑 ； 冷凍安定性 ； 微細構造

並列摘要

The study is to investigate the changes of the gel properties of egg white modified with oleic acid, succinic anhydride and acetic anhydride during heating and freezing gelatin. Results showed that the toughness of egg white gel increased with the increasing concentration of oleic acid and succinic anhydride used; whereas the ones treated with acetic anhydride showed opposite effects.
Generally speaking, egg white modified with 0.5% succinic anhydride and 0.5% oleic acid showed best toughness. The toughness of egg white gel were increased about 8.5 g (r²= 0.93) and 9 g (r²= 0.97) when egg white modified with oleic acid and succinic anhydride increased 0.1% of the concentration, but was decreased about 9.8 g (r²= 0.96) as the egg white modified with acetic anhydride. However, all treatments showed were beneficial for the increase of toughness during freezing after one month. On the other hand, the released moisture percentage of modified egg white gels decreased as the concentration of chemical increased when egg white was treated with oleic acid and succinic anhydride. Whereas, egg white treated with acetic anhydride showed increased release moisture percentage as chemical concentration increased. However, the addition of acetic anhydride at a level lower than 0.3% showed the lowest released moisture percentage and the best freezing stability. The released moisture percentage of egg white gel decreased about 3.8% (r²= 0.96) and 2.8% (r²= 0.93) when egg white modified with oleic acid and succinic anhydride increased 0.1% of the concentration, but the egg white modified with acetic anhydride decreased about 9.8 g (r²= 0.96). All of these three chemical treatments changed the egg white gel network structure. While freezing process affected the microstructure of egg white. The structure of the freezed egg white gel with large open space was found to be increased.

並列關鍵字

Egg white ； Toughness ； Moisture ； Modifier ； Freezing stability ； Microstructure