Effect of Inheritance on the Foaming Ability of Albumen

Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI:10.1016/S0008-3860(71)74195-6

E. Maesso Wedral, E.C. Baker, D.V. Vadehra, D.A. McCaughran

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引用次数: 1

Abstract

The effect of strain of bird and age of egg on the foaming ability of albumen was studied. Five parameters were used to examine foaming ability: foam height, specific gravity, stability, pH, and surface tension. Both strain of bibrd and age of egg significantly affected all of the foaming parameters. Eggs stored longer reached their maximum foam height more rapidly. Foam height and specific gravity were found to be interdependent measurements. In general, older eggs or those with higher pH gave foams with greater height and less stability. Foam height was generally greater when surface tension was lower.

A Principal Component Analysis using original observations gave the following linear equation as the best measurement of foaming ability for 1 day old eggs:

0.9991 (foam height) + 0.0346 (specific gravity) + 0.0132 (pH)
+ 0.0079 (stability) + 0.0196 (surface tension).

For eggs stored 1 week:

0.966 (foam height) + 0.2310 (specific gravity) + 0.0149 (pH)
+ 0.1033 (stability) + 0.0507 (surface tension).

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遗传对蛋白发泡能力的影响

研究了禽种和蛋龄对蛋白发泡能力的影响。用五个参数来考察发泡能力:泡沫高度、比重、稳定性、pH值和表面张力。菌种和蛋龄对起泡参数均有显著影响。鸡蛋储存时间越长，达到最大泡沫高度的速度越快。发现泡沫高度和比重是相互依赖的测量。一般来说，年龄较大的鸡蛋或pH值较高的鸡蛋产生的泡沫高度较高，稳定性较差。表面张力越低，泡沫高度越高。利用原始观测数据进行主成分分析，得出以下线性方程作为1日龄鸡蛋发泡能力的最佳度量:0.9991(泡沫高度)+ 0.0346(比重力)+ 0.0132 (pH)+ 0.0079(稳定性)+ 0.0196(表面张力)。保存1周的鸡蛋:0.966(泡沫高度)+ 0.2310(比重)+ 0.0149 (pH)+ 0.1033(稳定性)+ 0.0507(表面张力)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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