戊二醛改性明胶耐酶解条件的优化  

Optimizing conditions of the modified gelatin with glutaraldehyde resistant to enzymatic hydrolysis

作　　者：张单单 白鸽[1] 王琳[1] 冯丽萍[1] 魏冰 曹雁平[1,2] 

机构地区：[1]北京工商大学食品学院,北京100048 [2]食品添加剂与配料北京市高校工程研究中心,北京100048

出　　处：《食品工业科技》2016年第6期133-136,141,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31371722)

摘　　要：采用明胶为原料,以戊二醛为改性剂,以水解度为指标,通过单因素实验和均匀实验设计,研究戊二醛浓度、改性p H、温度和时间及各因素交互作用对水解度的影响,利用偏最小二乘回归法建立二次多项式回归方程,并确定戊二醛改性明胶耐酶解最佳处理条件为:戊二醛浓度0.9%、p H=6.0、改性温度57℃,改性时间16 min。在该条件下,改性明胶在60 min的水解度为4.35%。在此条件下实际水解度为4.68%,相对误差约为7.05%。说明建立的预测模型具有一定的实践指导意义。与未改性明胶相比较,耐酶解能力提高了18.75%。Using gelatin as raw material,glutaraldehyde as the modifier,the degree of hydrolysis was studied by single factor test and uniform design. The effects of glutaraldehyde concentration,p H,reaction temperature,time and the interactions of above factors on the degree of hydrolysis were studied. The prediction model of two polynomial regression equation was obtained by using the method of partial least squares regression. The optimal treatment conditions for the enzymatic hydrolysis of glutaraldehyde modified gelatin were as follows：the concentration of glutaraldehyde was 0.9%,pH value was 6.0,the temperature was 60 ℃ and the modified time was 16 min,under which the hydrolysis degree of modified gelatin in 60 min was 4.35%. Results showed that the hydrolysis degree was 4.68% with a relative error of 7.05% by the experiment compare with the above fitting result. Results indicated that the regression equation obtained by the partial least squares regression optimization could guide practical to some extent. Compared with the non-modified gelatin,the anti-enzyme hydrolysis ability of modified gelatin was increased by 18.75%.

关 键 词：明胶 改性 戊二醛 水解度 

分 类 号：TS201.2[轻工技术与工程—食品科学]