应用二次回归正交旋转组合设计优化转谷氨酰胺酶作用下的乳清蛋白交联条件  

Optimization of whey protein cross-linking via transglutaminase using quadratic regression rotational combinational design

作　　者：胡慧玲[1] 唐善虎[1,2] 杨蓉生[2] 袁伟[2] 

机构地区：[1]成都理工大学材料与化学工学院,四川成都610059 [2]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《食品工业科技》2010年第5期188-190,194,共4页Science and Technology of Food Industry

基　　金：四川省科技支撑计划(07NG111-002)

摘　　要：考察了pH、催化时间、催化温度及加酶量对转谷氨酰胺酶作用WPI形成交联产物的粘度影响,并对影响因素进行优化,找出最佳组合。该研究共分两个实验进行,实验1考察pH、时间、温度及加酶量单个因素对转谷氨酰胺酶交联作用的影响;实验2是基于单因素实验结果,采用四因素(pH、催化时间、催化温度、加酶量)五水平回归正交旋转设计,对WPI经转谷氨酰胺酶交联后产生最大粘度的最佳条件进行优化,以便确定实验多元回归方程和获得较大WPI黏度的最佳条件。实验结果表明:交联时间4h、交联温度50℃、pH8.0和加酶量20u/g时,具有最佳粘度值,转谷氨酰胺酶作用效果最佳。The objectives of this study was to investigate the influence of pH,catalytic time,catalytic temperature and amount of transglutaminase on WPI cross-linking and the changes of viscosity of the product,and to optimize the factorial combinations. Two experiments were conducted. In experiment 1,effects of pH,time,temperature or enzyme amount of individual factor on cross-linking were investigated. In experiment 2,four factors（pH,catalytic time,catalytic temperature,enzyme amount）with five levels were arranged with orthogonal rotational design based on the single-factor test results. Viscosities were measured and data were analyzed with multiple regression. The experimental results showed that at pH8.0,50℃,addition of 20u/g of transglutaminase,and cross-linking for 4h,had the optimal viscosity.

关 键 词：转谷氨酰胺酶 乳清分离蛋白(WPI) 粘度 二次回归正交旋转组合设计 

分 类 号：TS201.2[轻工技术与工程—食品科学]