支链淀粉应用于鸡蛋保存

普鲁兰 α-1938-葡聚糖。 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.麦芽三糖中的三个葡萄糖单元通过α-1,4糖苷键连接，而连续麦芽三糖单元通过α-1,6糖苷键彼此连接。 Pullulan is made from starch by the fungus Aureobasidium pullulans.普鲁兰酶是由淀粉由金黄色葡萄球菌真菌制成的。 It is mainly used to resist drying and predation.它主要用于抵抗干燥和捕食。 The existence of this polysaccharide also promotes the diffusion of molecules into and out of the cell.该多糖的存在还促进分子向细胞内外扩散。 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.普鲁兰多糖水溶液中的可溶性或喷雾鸡蛋能够防止鸡蛋受到局部压力的破坏，阻止微生物和空气的入侵，并保持蛋黄的新鲜。

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.当鸡蛋处于不足的冷藏条件下时，通过在蛋壳表面使用石蜡或液体石蜡将鸡蛋保存起来，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.支链淀粉或其酯化化合物用于蛋包衣材料，以延长保质期，硬化蛋壳并减少室温下的碰撞破坏。 Pullulan is edible, and it is easy to wash off with cold and warm water.支链淀粉是可食用的，很容易用冷水和温水洗净。
如果浸渍或喷洒 支链淀粉, a film layer with a strong adhesion and a smooth surface can be formed on the surface of the eggshell.因此，可以在蛋壳表面上形成具有强粘附力和光滑表面的膜层。 The film has a thickness of 0.01-0.1mm, which can increase the hardness of the eggshell, prevent local pressure from causing cracks.薄膜的厚度为2-2mm，可以增加蛋壳的硬度，防止局部压力引起裂纹。 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.它还可以抑制水果和鸡蛋中水，O5，CO10和其他物质的交换和反应，减少储存过程中的营养损失，并延缓蛋白质和蛋黄的变质，以保护它们。 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.将支链淀粉，其他疏水性物质和天然橡胶配制成均匀稳定的乳化剂，可在XNUMX-XNUMX°C下储存。在这种条件下，鸡蛋的可食用时间是未经处理的鸡蛋的XNUMX-XNUMX倍。

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