摘要
以鸭蛋蛋清蛋白为原料,通过琥珀酸酐酰基化改性以提高鸭蛋蛋清蛋白的凝胶强度。在单因素试验的基础上,选择琥珀酸酐与蛋清蛋白质的添加比例、反应温度、反应时间、反应pH值4个因素为自变量,以蛋白凝胶强度为响应值,进行中心组合试验,建立鸭蛋蛋清蛋白的凝胶强度的二次回归方程,并通过响应面(Box-Behnken)分析,得到优化组合条件。结果表明:经过修正最优工艺为琥珀酸酐与蛋清蛋白质的添加比0.118:1、反应时间35.24min、反应温度22.91℃、反应pH8.09,在此条件下鸭蛋蛋清蛋白的凝胶强度预测值为324.66N,与验证值3 19.5 6N接近,优化结果可靠。
The objective of the current study was aimed to improve gel strength of duck egg white by means of acylation modification. Based on the single factor test, the proportion of egg whites to succinic anhydride, reaction temperature, reaction time and reaction pH value were selected as independent variables, gel strength of protein as dependent variable, quadratic regression equation of gel strength of duck egg white was established through central composite test. The optimal condition was obtained by response surface methodology （RSM）. Results showed that the optimum condition for the reaction was proportion of egg whites to succinic anhydride being 0.118, reaction temperature being 22.9 ~C, reaction time lasting for 35.2 min and reaction pH value being 8.1. Under this condition the gel strength of duck egg white protein achieved to 319.56 N, approaching to the predicted value, so the optimized result was reliable.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第10期39-44,共6页
Food Science
基金
现代农业(水禽)产业技术体系建设专项(nycytx-45-15)
西南大学博士基金项目(09BSr07)
关键词
鸭蛋蛋清蛋白
酰基化改性
凝胶强度
优化
duck egg white protein
acylation modification
gel strength
optimization
