초록
난백의 열광수성을 순화시키기 위하여 각종금속염(Fe$^{2＋}$, Fe$^{3+}$ , $Al^{3+}$ , Cu$^{2＋}$)을 첨가하고 가훈처리($60^{\circ}C$, 5분간) 전후 난백의 기능성을 검토하였으며 알루미늄염(Al$^{3+}$ )이 첨가된 난백의 pH에 대한효과도 검토하였다. 금속염의 첨가에 의해 가열처리 전후 난백의 탁도는 대체로 증가하였으나 알루미늄염의부가시 탁도의 변화가 가장 작았다. 난백의 기포력은 금속염의 첨가에 의해 전반적으로 증가하였으며 Fe$^{3+}$ 의 첨가효과가 가장 컸다. 특히 가열처리 후 난백의 기포력은Fe$^{3+}$ , Al/ sup 3＋/ 및 Cu$^{2＋}$의 첨가에 의해 크게 증가되었다. 기포안정성의 경우 열처리 전에는 Fe$^{3+}$ , Al/ sup 3＋/의 첨가효과가 있었으나 열처리 후에는 Fe$^{3+}$ 와 Al/ sup 3＋/의 첨가가 효과적이었다. 한편 알루미늄염을 첨가한 난백을 pH 7 -10의 범위에서 가열처리한 결과 pH 7-8.5 범위에서는 탁도 및 기포성의 변화가 크지 않았고 pH 9이상에서는 탁도와 기포성은 낮아졌으나 기포안정성은 향상되었다. 난백액에 Salmonella typhimurium을 $10^{6}$ cells/$m\ell$수준으로 접종 후 $60^{\circ}C$, 5분간의 가열처리 결과 pH에 상관없이 모두 사멸되었다.
In order to dull heat sensitivity of egg albumen, metal ions (aluminium, ferric, ferrous, copper) were added and functional properties or egg albumen were determined before and after heat treatment at $60^{\circ}C$ for 5 minutes. Effect of pH on heat sensitivity of aluminium salt added egg albumen was also determined. Addition of metal ions increased turbidity of egg albumen before and after the heat treatment. Changes of the turbidity were minimized by addition of aluminium salt. The foaming power was markedly increased by addition of ferric salt before the heat treatment and increased by addition of aluminium, ferric and copper salt after the heat treatment. Before the heat treatment the foam was stable by addition of ferric and ferrous salt but after the heat treatment it was stable by addition of aluminium and ferric salt. The turbidity and foaming property of the egg albumen with aluminium salt were not largely changed after the heat treatment at pH range 7 to 8.5. Over pH 9 the turbidity and foaming power were not decreased, but the foam stability was increased before and after the heat treatment. Salmonella typhimurium ATCC 14028 (10$^{6}$ cells/$m\ell$) inoculated in egg albumen at pH range 7 to 8.5 was destructed by the heat treatment.
