Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Convenient Method for the Determination of Foaming Properties of Egg White and Its Verification

난백 거품형성능력 및 안정성 평가를 위한 간편 측정방법과 실용성 검증

  • Kim, Mi-Ra (Department of Food and Nutrition, Kookmin University) ;
  • Imm, Jee-Young (Department of Food and Nutrition, Kookmin University)
  • 김미라 (국민대학교 식품영양학과) ;
  • 임지영 (국민대학교 식품영양학과)
  • Published : 2004.10.31
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Abstract

Convenient method for determination of egg white foaming properties was suggested. Highly reproducible results were obtained when 70g egg white was whipped at 1,200 rpm for 2 min. Using standardized testing method, foaming capacity and stability of egg white samples including fresh egg white, freeze-dried egg white and commercial egg white powder were effectively differentiated. Foaming capacity of egg white was not affected during storage of fresh egg white up to 4 weeks at $4^{\circ}C$, whereas foaming stability significantly decreased after 2 weeks of storage.

본 연구에서는 난백의 거품형성능력 및 안정성을 간편하게 평가하기 위한 표준방법을 제시하고자 시료의 양, whipping 속도 및 시간이 거품형성에 미치는 영향을 조사하고 적합한 거품형성조건을 선정하였다. 선정된 조건(시료량 70g, 1,200rpm, 2분)으로 난백의 거품형성능력 및 안정성을 20회 반복 측정하여 평가한 결과 높은 재현성을 나타내었으며 시료의 변화(신선한 난백, 동결건조 난백분말, 상업용 난백분말) 및 계란의 저장기간에 따른 거품형성능력 및 안정성의 유의적 차이를 효과적으로 구별할 수 있었다.

Keywords

References

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