提高鸭蛋蛋清蛋白凝胶强度的酰化改性工艺优化.PDF

※工艺技术 食品科学 2012, Vol. 33, No. 10 39 1 1 1 1 , 2 王 玲 ，郑 优 ，陈厚荣 ，汪学荣 * ，彭祥伟 (1.西南大学食品科学学院，重庆 400715 ；2.重庆市畜牧科学研究院，重庆 402460) 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 319.56N 接近，优化结果可靠。 鸭蛋蛋清蛋白；酰基化改性；凝胶强度；优化 Optimization of Acylation Modification for Enhancing Gel Strength of Duck Egg White Protein by Response Surface Methodology 1 1 1 1, 2 WANG Ling ，ZHENG You ，CHEN Hou-rong ，WANG Xue-rong *，PENG Xiang-wei (1. College of Food Science, Southwest University, Chongqing 400715, China ； 2. Chongqing Academy of Animal Science, Chongqing 402460, China) Abstract ：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 bei