响应面法优化葡萄糖氧化酶脱蛋清葡萄糖的工艺研究  

Study of Response Surface Methodology to Optimize the Process of Glucose Oxidase for Egg White Glucose Removal

作　　者：霍一凡 李先平 宿楠雪 丁玉 白杰[1] 马娟 马彪 赵保堂[1] HUO Yifan;LI Xianping;SU Nanxue;DING Yu;BAI Jie;MA Juan;MA Biao;ZHAO Baotang(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou Gansu 730070,China;Kangle County Xinhua Animal Husbandry Co.,Ltd.,KangLe Gansu 731500,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]康乐县新华牧业有限责任公司,甘肃康乐731500

出　　处：《食品与发酵科技》2022年第4期58-64,92,共8页Food and Fermentation Science & Technology

基　　金：甘肃农业大学国家级大学生创新创业训练计划项目(202210733022)。

摘　　要：本文采用葡萄糖氧化酶对鸡蛋蛋清液进行脱糖处理,研究了酶解时间、鸡蛋蛋清液pH、酶添加量、酶解温度、料液比、H_(2)O_(2)添加量对脱糖率的影响。在此基础上运用响应面法确定脱糖最优工艺参数为料液比20∶3 g/mL、pH 5.8、葡萄糖氧化酶添加量2.0 U/g、酶解温度37℃、酶解时间2.5 h、H_(2)O_(2)添加量0.3%,在此条件下鸡蛋蛋清液脱糖率为76.5%±0.6%。理化指标测定表明,脱糖处理后鸡蛋蛋清粉的起泡性增加了20.69%;泡沫稳定性提高了75.01%;持水性提高了8.38%;乳化性质基本保持不变;持油性下降了13.15%。采用Herschel-Bulkley模型对蛋清液脱糖前后的剪切应力进行拟合,结果表明脱糖蛋清液的交联指数降低,稠度系数HB减小,非牛顿流动性有所减弱,流变特性指数n增大;Cross模型对流动性进行拟合,结果表明脱糖蛋清液黏性降低。In this paper,glucose oxidase was used to desugar egg white.The effects of enzymolysis time,egg white pH,enzyme dosage,enzymolysis temperature,solid-liquid ratio and hydrogen peroxide dosage on desugaring rate were studied.On this basis,the response surface method was used to determine the optimal process parameters for desugarization:Under the conditions of material-liquid ratio 20∶3 g/mL,pH 5.8,glucose oxidase dosage 2.0 U/g,enzymolysis temperature 37℃,enzymolysis time 2.5 h,H_(2)O_(2) dosage 0.3%,the desugaring rate of egg white was 76.5%±0.6%.The determination of physical and chemical indexes showed that the foaming ability of egg white powder increased by 20.69%after desugaring treatment,foam stability increased by 75.01%;water holding capacity increased by 8.38%;the emulsifying properties remained basically unchanged,and the oil holding capacity decreased by 13.15%.At the same time,the Herschel-Bulkley model was used to fit the shear stress of egg white liquid before and after desugarization and the cross-linking index of desugared egg white decreased,the consistency coefficient(HB)decreased,the non-Newtonian fluidity weakened,and the rheological property index(n)increased;A Cross model was fitted to the fluidity,and the results indicated that the viscosity of the deglycated egg white liquid was reduced.

关 键 词：鸡蛋蛋清液 葡萄糖氧化酶 脱糖 流变学特性 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]