模糊数学结合响应曲面法优化乳清蛋白凝胶工艺  

Combining fuzzy mathematics and response surface method to optimize the process of whey protein gelation

作　　者：赵紫微[1] 潘道东[1] 曾小群[1] 王淑慧[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《食品工业科技》2014年第10期292-296,共5页Science and Technology of Food Industry

基　　金：宁波市重大攻关项目(2011C11017);宁波市创新基金(2010C92024);国家自然科学基金资助项目(41276121)

摘　　要：以乳清蛋白为原料,添加中性蛋白酶诱导其凝胶,研究不同的参数(pH、凝胶温度、酶与底物比E/S、氯化钙浓度、黄原胶添加量)对凝胶性质影响并优化诱导条件。在单因素实验的基础上,利用模糊数学结合响应曲面法进行分析。结果表明,pH、凝胶温度、酶与底物比E/S、黄原胶添加量都会对乳清蛋白凝胶的质构性质和保水性产生不同程度影响,且最佳诱导条件为:pH6.5、凝胶温度47℃、酶与底物浓度比0.8%、氯化钙2mmol/L、黄原胶0.015%;该条件下凝胶的综合素质得分达到0.720。最后制得的凝胶成品色泽乳黄、质地和口感均类似于脂肪。In order to obtain the optimal conditions for protease-induced whey protein gel,the effects of different processing parameters such as pH,temperature,enzyme-to-substrate ratio（E/S）,and xanthan gum on the quality of whey protein gel were studied. The data of whey protein gel was analyzed by response surface method and fuzzy mathematics on the basis of single factor test. Results showed that the textural properties and water holding capacity of enzyme-induced whey protein gel were influenced by all these factors. And the optimal conditions of process were as follows;pH6.5,gelling temperature 47℃ ,enzyme-to-substrate ratio 0.8% ,CaCl2 2mmol/L,xanthan gum 0.015%. Under this condition,the comprehensive score of the gel was 0.720. The final product showed a light yellow color with a fat-like textural and mouth feeling properties.

关 键 词：模糊数学 乳清蛋白 凝胶 响应曲面法 脂肪替代品 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]