支鏈澱粉應用於雞蛋保存

普魯蘭 α-1938-葡聚醣。 The three glucose units in the maltotriose are linked by alpha-1,4 glycosidic linkages, while the continuous maltotriose units are linked to each other by alpha-1,6 glycosidic linkages.麥芽三糖中的三個葡萄糖單元通過α-1,4糖苷鍵連接，而連續麥芽三糖單元通過α-1,6糖苷鍵彼此連接。 Pullulan is made from starch by the fungus Aureobasidium pullulans.普魯蘭酶是由澱粉由金黃色葡萄球菌真菌製成的。 It is mainly used to resist drying and predation.它主要用於抵抗干燥和捕食。 The existence of this polysaccharide also promotes the diffusion of molecules into and out of the cell.該多醣的存在還促進分子向細胞內外擴散。 Soluble or sprayed eggs in the aqueous solution of Pullulan are capable of preventing the egg from being damaged by partial stress, stopping the invasion of microorganisms and air, and keeping the protein egg yolk fresh.普魯蘭多醣水溶液中的可溶性或噴霧雞蛋能夠防止雞蛋受到局部壓力的破壞，阻止微生物和空氣的入侵，並保持蛋黃的新鮮。

When the eggs are in the insufficient refrigeration conditions, the eggs are preserved through using paraffin or liquid paraffin on the surface of the eggshell, but the effect is not satisfactory.當雞蛋在不足的冷藏條件下時，通過在蛋殼表面上使用石蠟或液體石蠟保存雞蛋，但效果不理想。 Pullulan or its esterified compounds are used in egg coating materials to extend the shelf life, harden the eggshell, and reduce collision damage at room temperature.支鏈澱粉或其酯化化合物用於蛋包衣材料，以延長保質期，硬化蛋殼並減少室溫下的碰撞破壞。 Pullulan is edible, and it is easy to wash off with cold and warm water.支鏈澱粉是可食用的，很容易用冷水和溫水洗淨。
如果浸漬或噴灑 支鏈澱粉, a film layer with a strong adhesion and a smooth surface can be formed on the surface of the eggshell.因此，可以在蛋殼的表面上形成具有強粘附力和光滑表面的膜層。 The film has a thickness of 0.01-0.1mm, which can increase the hardness of the eggshell, prevent local pressure from causing cracks.薄膜的厚度為2-2mm，可以增加蛋殼的硬度，防止局部壓力引起裂紋。 It can also inhibit the exchange and reaction of water, O15, CO25 and other substances in fruit and eggs, reduce the nutrient loss during storage, and delay the metamorphism of protein and egg yolk so as to preserve it.它還可以抑制水果和雞蛋中水，O5，CO10和其他物質的交換和反應，減少儲存過程中的營養損失，並延緩蛋白質和蛋黃的變質，以保護它們。 Pullulan, other hydrophobic substances and natural rubber are formulated into a uniform and stable emulsifier which is stored at XNUMX-XNUMX ° C. In that condition, the edible period of eggs is XNUMX-XNUMX times longer than that without treatment.將支鏈澱粉，其他疏水性物質和天然橡膠配製成均勻穩定的乳化劑，可在XNUMX-XNUMX°C下儲存。在這種條件下，雞蛋的可食用時間是未經處理的雞蛋的XNUMX-XNUMX倍。

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