ผลของความร้อนต่อสมบัติเชิงหน้าที่ของไข่แดงและการใช้สตาร์ชออกทินิลซักซินิกแอนไฮไดรด์ร่วมกับไข่แดงที่ผ่านความร้อนสำหรับมายองเนสทนความร้อนและทนการแช่เยือกแข็ง

• 主要作者: ณัฎฐวี ธรรมเจษฎา
• 其他作者: พาสวดี ประทีปะเสน
• 格式: Theses and Dissertations
• 語言: Thai
• 出版: จุฬาลงกรณ์มหาวิทยาลัย 2016
• 在線閱讀: https://digiverse.chula.ac.th/Info/item/dc:34137

This research was to study the effect of heat on functional properties of egg yolk and utilization of octenyl succinic anhydride starch (OSA starch) and heated egg yolk in order to increase heat-freeze resistant of mayonnaise. In the first step, the approximate analysis of egg yolk was studied. Then functional properties of the heated egg yolk dispersion at 55, 60 and 65°C for 3, 6 and 9 minute were determined. It was found that egg yolk had 53.13% moisture, 14.23% protein, 29.07% lipids, 1.79% ash and 1.28% carbohydrate.The higher temperature and heating time resulted in the higher apparent viscosity, emulsion capacity and emulsion stability index, but the lower protein solubility and interfacial tension. In the second step, mayonnaise was prepared using the heated egg yolk (in the first step). The properties (apparent viscosity, volume weighted mean diameter, heat stability at 100°C, 30 minute, baked stability in height and diameter, freeze-thaw stability) and stability of mayonnaise were determined. Mayonnaise emulsified with the heated egg yolk at 65°C for 9 minute gave the better properties and stability than the unheated egg yolk and the other heated egg yolks. It was also found that functional properties of the heated egg yolk (in terms of apparent viscosity, emulsion capacity, emulsion stability index, protein solubility, zeta potential and interfacial tension, except pH) had a correlation to mayonnaise stability (all properties) at the level 99% (p≤0.01). The third step was study of the effect of concentration (6, 8, 10, 12, and 14% w/w) of heated egg yolk dispersion, which gave the best results in the second step, on properties and stability mayonnaise. The results showed that mayonnaise emulsified with all concentration of the heated egg yolk dispersion exhibited the better properties than mayonnaise emulsified with an unheated egg yolk. In the fourth step, the apparent viscosity of OSA starch and interfacial tension between rice bran oil and OSA starch were studied at different starch concentration (1, 2, and 3% w/w) and different degree of substitution (DS of OS group of 1.5 and 3.0). It was found that apparent viscosity of OSA starch increased, along with starch concentration and DS, but the interfacial tension was found to be decreased significant difference (p≤0.05). Then with the heated egg yolk (65°C for 9 minute) used as emulsifier and OSA starches used as stabilizer, the effects concentration (1.0, 1.5, 2.0, and 2.5% w/w) and DS of OS group of OSA starches on properties and stability of mayonnaise were investigated. The best properties and stability of mayonnaise were obtained by using 2.5% w/w OSA starch with 3.0% OS group. In the final step, the correlations between properties of the heated egg yolk and heat-freeze resistant of mayonnaise as well as the correlations between properties of OSA starch and heat-and-freeze stability of mayonnaise. The results showed that the apparent viscosity of OSA starch solution had a correlation to mayonnaise stability (in terms of apparent viscosity, volume weighted mean diameter, heat stability (100°C, 30 minute), baked stability in height and diameter, and freeze-thaw stability, except emulsion stability) at the level 99% (p≤0.01). The interfacial tension of OSA starch had a correlation to mayonnaise stability for all properties at the level 99% (p≤0.01).