Abstract
This study was undertaken to find out the changes of chemically modified egg albumen grl after heat treatment at $95^{\circ}C$ for 30 minutes or at $120^{\circ}C$ for 30 minutes. Acetylation and succinylation increased the hardness of egg albumen gel, it was rather higher at high heat treatment($120^{\circ}C$, 30min.) than at low heat treatment($95^{\circ}C$, 30min). The cohesiveness of egg albumen gel was improved remarkably by succinylation and maleylation at both low and high heat treatment. The lightness and yellowness of egg albumen gel were decreased by chemical modification. Initial heat denaturation temperature of egg albumen was increased by 11$^{\circ}C$ by acetylation, by $12.5^{\circ}C$ by maleylation and by ,$14.5^{\circ}C$ by succinylation.
화학변형에 의해 난백의 열안정성을 증진시키기 위하여 acetic anhdride, succinic anhydrice 및 maleic anhydride 등을 사용하여 화학변형 된 난백친의 열처리 조건에 따른 특성을 검토하였다. 난백겔의 경도는 acetylatiorl과 succinylation에 의해 증가되었으며 고온처리의 경우($120^{\circ}C$, 30분)의 경우가 저온처리의 경우($95^{\circ}C$. 30분)보다 높은 값을 나타내었다. 응집성은 succinylation과 maleylation에 의해 증가되었으며 고온처리 시에는 화학변화에 의해서 모두 증가되었다, 난백겔의 명도( L value)는 maleylation에 의해 크게 감소하였으며 황색도( b value)는 화학변형에 의해 전반적으로 감소하였다. 난백의 초기 열변성온도는 acetylation에 의해 11$^{\circ}C$, maleylation에 의해 $12.5^{\circ}C$ 그리고 sucinylation에 의해 $14.5^{\circ}C$씩 증가하였다.
