| 蛋清蛋白凝胶改性及其在肉制品加工中的应用 |
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| 引用本文： | 张根生,李 琪,黄昕钰,韩 冰,赵洪雷,费英敏. 蛋清蛋白凝胶改性及其在肉制品加工中的应用[J]. 食品与机械, 2023, 39(4): 198-204 |
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| 作者姓名： | 张根生 李 琪 黄昕钰 韩 冰 赵洪雷 费英敏 |
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| 作者单位： | 哈尔滨商业大学食品工程学院，黑龙江 哈尔滨 150028;哈尔滨商业大学食品工程学院，黑龙江 哈尔滨 150028；渤海大学实验与设备管理中心，辽宁 锦州 121013;黑龙江民族职业学院，黑龙江 哈尔滨 150066 |
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| 基金项目： | 黑龙江省“百千万”工程科技重大专项（编号：2019ZX07B03-3）；黑龙江省教育科学规划2022年度重点课题（编号：ZJB1422210） |
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| 摘 要： | 蛋清蛋白具有凝胶性、起泡性、乳化性等功能特性，生产加工中通常采用改性处理的方法提高蛋清蛋白的凝胶特性及凝胶稳定性。文章综述了蛋清蛋白的改性方法以及改性蛋清蛋白在肉制品加工中应用的研究现状，并对蛋清蛋白改性方法的创新及应用进行了展望。
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| 关 键 词： | 蛋清蛋白 凝胶性 改性 肉制品 |
| 收稿时间： | 2023-01-09 |
Egg white protein gel modification and its application in meat processing |
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| ZHANG Gen-sheng,LI Qi,HUANG Xin-yu,HAN Bing,ZHAO Hong-lei,FEI Ying-min. Egg white protein gel modification and its application in meat processing[J]. Food and Machinery, 2023, 39(4): 198-204 |
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| Authors: | ZHANG Gen-sheng LI Qi HUANG Xin-yu HAN Bing ZHAO Hong-lei FEI Ying-min |
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| Affiliation: | College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China;College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China; Laboratory and Equipment Management Center, Bohai University, Jinzhou, Liaoning 121013, China; Heilongjiang Vocational College for Nationalities, Harbin, Heilongjiang 150066, China |
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| Abstract: | Egg white protein has gelatinous, foaming, and emulsifying properties. In production and processing, the gelatinous properties and gelatinous stability of egg white protein are usually improved by modifying treatment. This paper reviewed the modification methods of egg white protein and the research status of the application of modified egg white protein in meat processing and prospected the innovation and application of modified egg white protein. |
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| Keywords: | egg white protein gelatinous modification meat products |
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