天然蛋白质水凝胶鸡蛋清和蛋黄脱水过程的热分析研究

利用同步热分析仪，测量了恒温条件下，蛋清和蛋黄水凝胶的热流J、质量m、温度T随时间t的变化.结果表明，蛋清和蛋黄的起始J较大，随t首先快速减小，再上升，然后先缓慢、后快速、再缓慢下降，最后基本上逐渐趋于0.而m随t先快速减小，然后缓慢减小，最后基本上逐渐趋于一个稳定值.深入分析发现，J几乎全部由水的挥发引起，进一步推测随着水含量的减少，样品可能依次经过下述的4个状态：1）类体水的蛋白质水凝胶态；2）键合水的蛋白质水凝胶态；3）键合水和键合蛋白质的混合态；4）键合蛋白质态.

Thermal Analysis of Natural Protein Hydrogel Egg White and Yolk Dehydration Process

The heat flow, temperature and quality of protein hydrogel of egg white and yolk during the dehydration process were measured under the constant temperature. The experimental phenomena show that：Heat flows of egg white and egg yolk change with time t, first is more and decrease more slowly, then decrease rapidly, later trend of the heat change more slowly, and basically tend to a stable value. While the quality m change with time t, first decreases rapidly, and then change trend reduced slowly, later decrease more slowly, basically tend to a stable value, Further analysis showed that, J almost caused by the volatilization of water, with the water content reduction of egg white and yolk may undergo the following 4 states successively：1） bulk-like water protein hydrogel state;2） bond water protein hydrogel state;3） bond water and bonding protein mixed state;4） bonding protein state.