高凝胶性蛋白粉制取工艺条件优化  

Optimization of the technology for preparation of high gel property egg white powder

作　　者：陈杰[1] 马美湖[2] 杨抑[1] 佘可[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]华中农业大学食品科技学院,武汉430070

出　　处：《农业工程学报》2008年第11期268-273,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家948蛋品深加工关键技术引进与研发产业化示范项目(2006-G36)

摘　　要：为了进一步改善高凝胶蛋白粉的品质,探讨了利用酶交联反应制取高凝胶蛋白粉的新方法,在进行了琥珀酰化酪蛋白添加量、反应pH值、转谷氨酰胺酶添加量对蛋白粉凝胶强度影响的单因素试验基础上,该文通过响应面分析法对制取高凝胶性蛋白粉的酶交联反应条件进行了优化,并通过SDS-PAGE电泳、扫描电镜等手段探讨了酶交联蛋白粉凝胶性能增加的机理。结果表明,最佳工艺条件为:琥珀酰化酪蛋白添加量2.29%、反应pH值5.87、转谷氨酰胺酶添加量1.06%、反应温度40℃、反应时间40min。理论最大凝胶值为1072.8g/cm2,验证值为1054.5g/cm2,说明预测模型可靠性高,可用于反应条件的优化。A new method for the preparation of egg powder with high gel property by enzymatic crosslinking was investigated to improve its quality. Effects of addition of amber acylation casein, reaction pH value and addition of transglutaminase on gel strength of egg white powder were studied by single factor experiment. On the basis of these, response surface analytical method was used to optimize the preparation conditions of egg white powder with high gel strength. The mechanism of the increase of enzymatic crosslinking egg white powder gel performance was discussed using SDS-PAGE electrophoresis and scanning electron microscope. The results showed that the optimal processing parameters were as follows： addition of amber acylation casein was 2.29%, reaction pH value was 5.87, addition of transglutaminase was 1.06%, reaction temperature was 40℃ and reaction time was 40 min. Through establishing mathematical model, the highest gel strength value was 1072.8 g/cm^2 in theory and the actual value was 1054.5 g/cm^2. It shows that the response surface analytical method is reliable.

关 键 词：交联 蛋白粉 转谷氨酰胺酶 凝胶性 响应面分析法 

分 类 号：TS201.1[轻工技术与工程—食品科学]