ABSTRACT

The influence of alcohols with different alkyl chain length (methanol, ethanol and propanol) on the physicochemical properties (turbidity, surface hydrophobicity, exposed and total free sulfhydryl groups, denaturation temperature; T_m) of pasteurized liquid egg white (PLEW), including gel properties (gel hardness and expressible liquid) and microstructure of heat-induced PLEW gel prepared at 75°C were studied. The results showed that alkyl chain length of alcohol and alcohol concentration had no impact on the total free sulfhydryl groups, but significantly increased the turbidity, surface hydrophobicity, exposed free sulfhydryl groups, gel hardness and expressible water. Increase the alkyl chain length of alcohol also significantly decreased the T_m and the total enthalpy change during heat-induced gelation of PLEW. Addition of 5% alcohol altered the microstructure of the PLEW gels in an alkyl chain length dependent manner.

摘要

不同烷基链长的醇（甲醇、乙醇和丙醇）对巴氏杀菌液体蛋清（PLEW）的理化性质（浊度、表面疏水性、暴露和总游离巯基、变性温度；T _m）的影响，包括凝胶研究了在 75°C 下制备的热诱导 PLEW 凝胶的性质（凝胶硬度和可表达液体）和微观结构。结果表明，醇的烷基链长和醇浓度对总游离巯基没有影响，但显着增加了浊度、表面疏水性、游离巯基暴露、凝胶硬度和可表达水。增加醇的烷基链长也显着降低了T _m以及热诱导 PLEW 凝胶化过程中的总焓变。添加 5% 的酒精以依赖于烷基链长度的方式改变了 PLEW 凝胶的微观结构。