摘要
优化木瓜蛋白酶改善蛋清蛋白起泡性能的工艺。在单因素试验基础上,确定自变量酶解时间、木瓜蛋白酶添加量、酶解温度、pH值的试验水平,以起泡性和泡沫稳定性为响应值,采用Box-Behnken试验设计方法,研究各自变量及其交互作用对蛋清蛋白起泡性和泡沫稳定性的影响。然后利用Design Expert软件进行响应面分析,模拟得到二次多项式回归方程的预测模型,并确定蛋清蛋白酶改性的最佳条件组合。结果表明:蛋清蛋白泡沫稳定性酶解模型不显著,而起泡性酶解模型显著,在最佳工艺参数酶解时间45min、酶添加量38.2mg/5mL蛋清、酶解温度47.5℃、pH6.3的条件下,蛋白起泡性可达2.09,此条件下可使蛋清蛋白起泡性提高140%左右。
The purpose of this study is to optimize the improvement of foaming properties of albumen protein by papain hydrolysis.Foaming capacity and foam stability were investigated with respect to 4 variables including hydrolysis time,papain dosage,temperature and pH.Two quadratic polynomial regression models describing foaming capacity and foam stability were established based on a Box-Behnken experimental design.According to response surface analysis,the foam stability model was not statistically significant,the foaming capacity model displayed a statistical significance,and the optimum enzymatic modification conditions were hydrolysis time of 45 min,enzyme dosage of 38.2 mg/5 mL of egg white,hydrolysis temperature of 47.5℃,and pH 6.3.Under the optimum conditions,the foaming capacity was up to 2.09,indicating an increase of approximately 140% when compared to non-modified albumen protein.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第20期84-88,共5页
Food Science
基金
江西省教育厅青年科学基金项目(GJJ11088)
江西农业大学自然科学青年基金项目(9003315)
江西省科技厅科技支撑计划项目(20112BBF60016)
关键词
蛋清蛋白
木瓜蛋白酶
起泡性
泡沫稳定性
响应曲面法
albumen protein
papain
foaming ability
foam stability
response surface methodology
