湿法糖基化改善卵白蛋白的起泡性  

Enhancing foamability of ovalbumin by glycosylation under wet-heating condition

作　　者：王希希[1] 许美玉[1] 林超[1] 黄群[1] 安凤平[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2017年第5期595-600,共6页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：国家公益性行业(农业)专项(201303084);福建农林大学高水平大学建设项目(612014042)

摘　　要：采用湿法糖基化改性以改善卵白蛋白的起泡性,考察葡萄糖添加量、pH、温度和时间对卵白蛋白起泡性及其稳定性的影响,在单因素试验的基础上通过响应面法优化改性工艺条件.结果表明,经湿法糖基化改性后卵白蛋白的起泡性得以显著提高,最佳改性工艺条件为:反应温度60℃、pH 7.4、葡萄糖添加量3.5%、加热时间30 min.此条件下改性后卵白蛋白的起泡性为168%,与未改性卵白蛋白起泡性(120%)相比,其起泡性提高40%.To optimize glycosylation condition for ovalbumin, glucose dosage, pH value, reaction temperature and time were investi-gated, then Box-Behnken experimental design was applied to optimize the parameters. The result showed that foamability of ovalbu-min reached 168%, which was 1.4 times higher than that of unmodified ovalbumin. The optimal modification condition was to add 3.5% glucose under pH 7.4 at 60 ℃ and heated for 30 min.

关 键 词：卵白蛋白 葡萄糖 湿法糖基化改性 起泡性 工艺优化 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]