摘要
探讨鹅肉盐溶蛋白质的提取条件对其凝胶特性的影响。通过单因素试验确定NaCl浓度、提取液pH、热变温度3个因素的取值范围,再用响应面设计法确定其最佳提取条件。结果表明:NaCl浓度、pH和热变温度显著影响盐溶蛋白凝胶的硬度和保水性,最佳提取条件为NaCl浓度0.75 mol/L,pH 6.80,热变温度77℃,此时硬度和保水性达到极大值。此条件下凝胶硬度和保水性的预测值分别为81.89 g、96.64%,验证值分别为79.87 g、94.66%,与模型预测值基本相符。
The effect of extraction conditions of goose salt-soluble protein on its gel characterization were studied.The ranges of NaCl concentration,pH of extracts and thermal denaturation temperature were confirmed through single factor experiment,then a response surface method was conducted to get the optimal extraction condition.The results showed that the hardness and Water-holding Capacity（WHC） of salt-soluble protein gel increased significantly with the increase NaCl concentration,pH and thermal denaturation temperature in a certain extent.When the extraction parameters are composed of 0.6 mol/L,pH6.8 and 77 ℃,the gel hardness and WHC are the maximum with predicted value of 81.89 g,96.64% and verified value of 79.87 g,94.66%.The results were basically correspond to model prediction value.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第6期107-115,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
江苏省科技支撑计划(BE2009366)
国家农业科技成果转化基金项目(2009GB2C220412)
关键词
鹅肉
盐溶蛋白
热诱导凝胶
响应面法
goose
salt-soluble protein
heat-induced gel
response surface methodology
