蛋清蛋白及其美拉德反应产物成膜条件探究  

Exploration on Film-Forming Condition of Egg White Protein and Associated Maillard Reaction Products

作　　者：强婉丽 张连慧 应欣 景浩[2] QIANG Wanli;ZHANG Lianhui;YING Xin;JING Hao(COFCO Nutrition and Health Research Institute,Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory for Geriatric Nutrition Food Research,Beijing 102209,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中粮营养健康研究院,营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,北京102209 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2020年第6期18-24,共7页Food Science and Technology

基　　金：“十三五”国家重点研发计划重点专项(2017YFD0400503,2018YFD0400501)。

摘　　要：研究不同甘油浓度、pH和加热温度对浓度为6%蛋清蛋白溶液成膜性的影响,以及不同甘油浓度、木糖浓度和反应时间对蛋清蛋白-木糖美拉德反应溶液成膜条件的影响,通过肉眼和手感评价膜的表观特征,并通过测定溶液的色差值、吸光值和电泳图谱来判断美拉德反应程度。结果表明:6%蛋清蛋白溶液成膜条件为甘油浓度2.5%,溶液pH值和加热温度对蛋清蛋白成膜性无影响;蛋清蛋白-木糖美拉德反应产物成膜条件为木糖浓度6%、甘油浓度1.5%、60℃加热12 h。膜水蒸气透过率为EWP膜>EWP-Xyl膜,但无显著性差异。The influences of different glycerol concentrations,pH values,temperatures on the film-forming properties of the egg white protein(EWP)and different glycerol concentrations,xylose concentrations,reaction time of the Maillard reaction product of EWP and xylose were investigated.Observing and evaluating the films’uncovering properties,colors and apparent characteristics by eyes and touching.Judging the degree of Maillard reaction by detecting the solutions’Lab values,Abs and SDS-PAGE.The results showed that when the concentrations of EWP was at 6%.The film-forming conditions of EWP and the products of EWP-xylose were as follows:for the EWP,the concentration of glycerol(COG)=2.5%,the pH and temperature had no effect on the film formation of the EWP,for the product of EWP and xylose,the concentration of the solution=6%,COG=1.5%,T=60℃,t=12 h.The WVPs of two films were as follows:EWP>EWP-Xyl,but there was no significant difference.

关 键 词：可食用膜 蛋清蛋白 美拉德反应 成膜条件 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]