Maillard反应制取高凝胶性蛋白粉的研究  

Study on Production of High Gel Property Egg White Powder through Maillard Reaction

作　　者：陈杰[1] 马美湖[2] 杨抑[1] 

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

出　　处：《食品科学》2008年第12期362-367,共6页Food Science

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：应用响应面分析法(response surface methodology,RSM)对制取高凝胶性蛋白粉的Maillard反应条件进行了优化。结果表明,最佳工艺条件为木糖添加量1.08%、反应时间5.07d、反应温度64.4℃。理论凝胶值为1575.3g/cm2,验证值为1586.5g/cm2,说明预测模型可靠性高,可用于反应条件的优化。Maillard reaction conditions for producting high gel property egg white powder were optimized with response surface methodology. The results showed that the optimal reaction conditions are as follows： xylose among 1.08%, reaction time 5.5 d, and reaction temperature 65 ℃. The theoretical gel strength is 1552.07 g/cm^2, and the practical gel strength is 1586.5 g/cm^2. It could be concluded that the established calculation models are quite reliable, and the method can be applied in optimization of reaction conditions.

关 键 词：MAILLARD反应 蛋白粉 凝胶性 响应面分析法 

分 类 号：TS201.2[轻工技术与工程—食品科学]