鸡蛋清蛋白喷雾干燥工艺优化及特性变化  

Optimization of egg white protein spray drying process and its characteristics

作　　者：陈珂 刘丽莉[1,2] 孟圆圆 代晓凝 CHEN Ke;LIU Li-li;MENG Yuan-yuan;DAI Xiao-ning(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;National Experimental Teaching Demonstration Center for Food Processing and Security,Henan University of Science and Technology,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003 [2]河南科技大学食品加工与安全国家级教学示范中心,河南洛阳471003

出　　处：《食品与机械》2019年第1期197-203,231,共8页Food and Machinery

基　　金：国家自然基金项目(编号:U1704114);河南省重大专项(编号:161100110900;161100110600-2;161100110700-2;161100110800-06)

摘　　要：以鸡蛋清蛋白为原料,研究在最佳喷雾干燥工艺条件下,鸡蛋清蛋白粉的功能特性和结构的变化。以出粉率为指标,通过响应面优化试验确定了最佳喷雾干燥工艺条件为:脱糖时间32h、进料液速度466mL/h、蛋清液质量浓度29%、进口温度140℃,出口温度65℃,该条件下出粉率为16.17%。以真空冷冻干燥为对照组,针对喷雾干燥对蛋清蛋白的溶解度、乳化性、起泡性、泡沫稳定性、水分含量、色差值等功能特性进行研究,结果表明,喷雾干燥蛋白与真空冷冻干燥蛋白的溶解度、乳化性、起泡性、泡沫稳定性和水分含量差异不显著(P>0.05),而且喷雾干燥蛋白有较高亮度、较低的红度和黄度,保持了很好的色泽。傅里叶变换红外(FT-IR)分析表明在酰胺I带处,喷雾干燥蛋白发生红移,使酰胺I带产生C═O伸缩振荡;扫描电镜(SEM)分析显示喷雾干燥蛋白表面呈现大小不一的、颗粒较小、外形完整不规则的球形,而真空冷冻干燥蛋白表面呈现光滑的片层结构。In this study,egg albumin was used to study the functional properties and structural changes of its relative powder under the optimal spray drying conditions.Taking powder yield rate as index,the optimum process conditions of spray drying were made of the de-sugaring time of 32 h,the feed liquid speed of 466 mL/h,the egg white liquid mass concentration of 29%,the inlet temperature of 140℃ and the outlet temperature of 65 ℃.Under this condition,the powder yield rate was 16.17%.The effect of spray drying on the functional properties of egg albumin,such as solubility,emulsifying property,foaming property,foaming stability,moisture content and color difference,were studied,with the vacuum-freeze drying as control.The results showed that no significant difference in solubility,emulsification,foaming ability,foam stability and moisture content was found between the spray-dried protein and the vacuum freeze-dried protein(P>0.05).Moreover,the spray-dried protein had higher brightness,lower redness and yellowness,and maintained good color quality.Fourier transform infrared(FT-IR)analysis showed that the spray-dried protein was red-shifted at the amide I band,resulting in the C═ O stretching oscillation of the amide I band.Scanning electron microscopy(SEM)analysis showed that the surface of spray-dried protein was a spherical shape with different sizes,small particles and irregular shape,while the surface of vacuum freeze-dried protein presented a smooth lamellar structure.

关 键 词：鸡蛋清蛋白 喷雾干燥 冷冻真空干燥 功能特性 结构 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]