主成分分析在蛋清蛋白基脂肪模拟物综合评价中的应用  

The application of principal component analysis in comprehensive evaluation of egg white protein based fat mimetic

作　　者：田朝杰[1] 孙婵婵[1] 陈宁[1] 李佳慧[1] 张民[1] 

机构地区：[1]天津科技大学食品科学与生物技术学院,天津300457

出　　处：《食品与发酵工业》2016年第4期69-74,共6页Food and Fermentation Industries

基　　金：国家高新科技研究发展计划(863计划)(2013AA102204)资助

摘　　要：为了科学、直观的对蛋清蛋白基脂肪模拟物的品质做出综合评价,文中采用主成分分析法(principal components analysis,PCA)分析了不同条件对蛋清蛋白基脂肪模拟物的影响。研究了不同湿热处理条件(湿热温度、湿热时间)、原料添加量(蛋白添加量、蛋黄粉添加量)、蛋白分散液p H值和微粒化处理条件(剪切转速、剪切时间)等因素条件对脂肪模拟物的感官指标(保型性、细腻度、外观、气孔数、气味)、物性指标(硬度、稠度、内聚性、黏性指数)、粒径及持水性的影响。通过计算综合评分值筛选出综合评价最高的制备工艺条件为:按照100g/L及0.5 g/L的比例添加蛋清蛋白和蛋黄粉,充分混匀配制蛋白分散液,以柠檬酸调节p H值为3.5;置于75℃水浴中湿热处理16 min;待4℃冷藏陈化24 h后,采用10 000 r/min的剪切转速处理90 s,得到持水能力较高、细腻均匀、产品物性与感官指标与市售沙拉酱接近的蛋清蛋白基脂肪模拟物。In order to evaluate egg white protein based fat mimetic scientifically and intuitively,the effects of temperature,damp heat time,the amount of protein and egg yolk powder addition,protein dispersion p H value,shear speed and shearing time on quality of egg white protein based fat mimetic were observed by the methods of sensory evaluation（ the type,delicate degree,appearance,number of stomata,smell）,texture evaluation（ hardness,consistency,cohesiveness,index of viscosity）,and so on. The results were analyzed using a method of principal component analysis. The results showed that the optimal parameters were that the mixture of 0. 5 g / L of egg yolk powder and 100 g / L of egg white protein were sheared under 10 000 r / min for 90 s after heated at 75 ℃ for 16 min under p H 3. 5.

关 键 词：脂肪模拟物 主成分分析 蛋清蛋白 蛋黄粉 

分 类 号：TQ931[化学工程]