响应面分析法在大麦蛋白-葡萄糖Maillard反应物热稳定性研究中的应用  

Optimization of thermal stability of barley proteinglucose maillard reaction by response surface methodology

作　　者：董学艳[1] 刘继超[1] 王晓丹[1] 聂妤[1] 赵长新[1] 

机构地区：[1]大连工业大学生物工程学院,大连116034

出　　处：《中国食品添加剂》2011年第1期121-126,共6页China Food Additives

基　　金：国家"十一五"国家科技支撑计划重点项目(2007BAK36B01)资助

摘　　要：酿造大麦是啤酒生产过程中最重要的原料,大麦中的蛋白质对麦芽与啤酒的质量起着重要的作用,其中蛋白的热稳定性对啤酒泡沫的形成和稳定均具有重要的作用。国内外的研究表明,通过美拉德反应能够有效地改善蛋白质的功能特性。本论文主要研究美拉德反应对于大麦蛋白热稳定性的影响,通过二次回归通用旋转正交试验设计,应用响应面分析法对大麦蛋白-葡萄糖(Pr-G)Maillard反应过程中的各反应条件进行分析,建立数学模型,优化反应条件参数,以求得到热稳定性佳的Pr-G Maillard反应共聚物。结果表明:在90℃、pH9.08、反应时间为39.00min、大麦蛋白-葡萄糖的配比为1:1.04可以得到高热稳定性的反应共聚物。在此最佳反应条件下对反应共聚物的热稳定性进行了研究,证实了预测值和实测值是一致的。Brewing barley is the most important raw material in beer production.The protein in the barley plays an important part in the quality of malt and beer,and the heat-stable protein plays important roles on formation and stability of the beer foam.It was reported that the functional properties of protein could be modified by Maillard reaction.The effect of the thermal stability of barley protein by Maillard reaction was studied.The factors such as pH,the ratio of reactants and reaction time affecting the Maillard reaction kinetics were discussed.Response surface methodology was used to optimize Maillard reaction factors in order to get Maillard reaction with the highest thermal stability property.The results indicated that reaction temperature 90 ℃,pH 9.08,reaction time 40 min and weight ratio of barley protein to glucose 1 ∶1.04 were the optimum reaction conditions.Under the above conditions,the thermal stability of conjugation was studied,and it was confirmed that the predicted and actual value of the thermal stability were identical.

关 键 词：大麦蛋白 美拉德反应 热稳定性 响应面分析 

分 类 号：TS202.1[轻工技术与工程—食品科学]