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閱讀：151 發布時間：2021-3-10

Abstract Heat treatment is an indispensable processing

step of seasoned liquid egg. The effects of preheat treat

ment (60–75 C) on gel properties of liquid whole egg

(LWE) at different NaCl concentrations (0–3%, w/w) were

investigated to provide guidance for the production of salty

LWE. Results showed that LWE exhibited higher particle

size after heating, with coincidental increases in surface

hydrophobicity and decreases in protein solubility. While

LWE with NaCl added exhibited increase in protein solu

bility and decrease in particle size of aggregates. Elec

trophoresis and optical microscopy showed that NaCl

would induce the transformation of egg granules from

insoluble form to soluble form, inhibiting the aggregation

of LWE proteins during preheat treatment, reflflected by the

reduced particle size. The analysis of gel aggregated force

and texture indicated that NaCl addition and preheat

treatment can improve gelling properties of LWE syner

gistically by strengthening the hydrophobic interaction and

hydrogen bonds.