碩士 / 國立臺灣大學 / 食品科技研究所 / 85 / In this study,βchitosan was used as raw material.Experiments were desinged
to investigate the effects of degree of deacetylation(D.D.),concentration and
molecular weught(MW) on whipping properties of egg white and also investigated
the effect of salt, sugar and soybean oil on whipping properties of egg white.
The addition of chitosan increased the foam expnasion and foam satbility of
egg white. The results showed that the optimal condition was chitosan D.D.90%
with MW3, 400ppm at pH5.5 . There were no significant effects by addition of
D.D.70% and 80% chitosan with different concentration and MW. The addition of
sodium chloride,sucrose and calcium chloride,all increase the foam expansion
and faom satbility of egg white,but the addition of sodium chloride and suc-
rose decrease the foam expansion and foam stability of egg white-chitosan
solution. The addition of soybean oil decreases the foam expansion and foam
stability of egg white markedly. Chitosan sponge cake showed the highest
cake volume than the general spongecake and the control one,but no signif-
icant difference the seneory evaluation. The chitosan sponge cake has longer
shelf-life for about one or two days than control one.
| Identifer | oai:union.ndltd.org:TW/085NTU00252012 |
| Date | January 1997 |
| Creators | Hung, Sheng-Hau, 洪聲豪 |
| Contributors | Chin-Fung Li, 李錦楓, --- |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 94 |
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