| 响应曲面法优化木瓜蛋白酶改善蛋清蛋白起泡性能工艺 |
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| 引用本文： | 涂勇刚,聂旭亮,徐明生,孙春妹,杜华英,赵燕,董攀.响应曲面法优化木瓜蛋白酶改善蛋清蛋白起泡性能工艺[J].食品科学,2011,32(20):84. |
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| 作者姓名： | 涂勇刚 聂旭亮 徐明生 孙春妹 杜华英 赵燕 董攀 |
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| 作者单位： | 江西农业大学食品科学与工程学院;江西农业大学理学院;南昌大学生物质转化教育部工程研究中心; |
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| 基金项目： | 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) |
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| 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。
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| 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 |
Response Surface Methodology for Technological Optimization of Papain Hydrolysis of Albumen Protein for Improved Foaming Properties |
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| TU Yong-gang,NIE Xu-liang,XU Ming-sheng,SUN Chun-mei,DU Hua-ying,ZHAO Yan,DONG Pan.Response Surface Methodology for Technological Optimization of Papain Hydrolysis of Albumen Protein for Improved Foaming Properties[J].Food Science,2011,32(20):84. |
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| Authors: | TU Yong-gang NIE Xu-liang XU Ming-sheng SUN Chun-mei DU Hua-ying ZHAO Yan DONG Pan |
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| Affiliation: | TU Yong-gang1,NIE Xu-liang2,XU Ming-sheng1,SUN Chun-mei1,DU Hua-ying1,ZHAO Yan3,DONG Pan3(1.College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China,2.College of Science,3.Engineering Research Center of Biomass Conversion,Ministry of Education,Nanchang University,Nanchang 330047,China) |
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| Abstract: | 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 ... |
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| Keywords: | albumen protein papain foaming ability foam stability response surface methodology |
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