热处理辅助木瓜蛋白酶改善蛋清蛋白的起泡特性
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摘要
为获得起泡特性优良的蛋清蛋白制品,试验以新鲜鸡蛋蛋清为原料,采用热处理辅助木瓜蛋白酶有限酶解的方法来改性蛋清蛋白,通过单因素实验,分析了底物浓度、酶的添加量、酶解时间、酶解温度、酶解pH等因素对起泡能力、泡沫稳定性的影响,并在单因素实验的基础上,以起泡能力和泡沫稳定性为响应值,通过响应面分析和方差分析得出热处理辅助木瓜蛋白酶改性蛋清蛋白的最佳工艺条件:底物质量分数3%、热处理温度90℃、热处理时间10 min、酶的添加量3 500 u/g、酶解时间2.5 h、酶解温度55℃、酶解pH 7。在此条件下,蛋清蛋白的起泡力为1741.38%,泡沫稳定性为93.38%。与未改性的蛋清蛋白相比,起泡力提高了112.97%,泡沫稳定性提高了93.27%。泡沫流变学特性结果表明改性蛋白的泡沫储存模量G′是未改性蛋白的1.5倍,泡沫更加稳定。
In order to improve the foaming properties of egg white protein products,using fresh egg white as raw material,this paper adopted heat treatment to assist the limited papain hydrolysis of egg white protein. Then,the effects of substrate concentration,enzyme dosage,enzyme hydrolysis time,enzymatic hydrolysis temperature and pH on the foaming properties and the degree of hydrolysis of egg white protein were analyzed. Based on single factor experiment,the foaming ability and foam stability were selected as response values. Response surface analysis and variance analysis were employed to optimize process parameters. The optimum enzymatic hydrolysis conditions were as follows:substrate concentration 3%,heat treatment temperature 90 ℃,heat treatment time 10 min,enzyme dosage 3 500 u/g,enzyme hydrolysis time 2.5 h,enzymatic hydrolysis temperature 55 ℃ and pH 7. Under these conditions,the foaming ability and foam stability of egg white protein were 1741.38% and 93.38%. Compared with common egg white protein,the foaming ability was increased by 112.97%,and the foam stability was increased by 93.27%. The results of rheological properties of foam were shown that the storage modulus G 'of the foam of modified protein is 1.5 times higher than that of unmodified protein.
In order to improve the foaming properties of egg white protein products,using fresh egg white as raw material,this paper adopted heat treatment to assist the limited papain hydrolysis of egg white protein. Then,the effects of substrate concentration,enzyme dosage,enzyme hydrolysis time,enzymatic hydrolysis temperature and pH on the foaming properties and the degree of hydrolysis of egg white protein were analyzed. Based on single factor experiment,the foaming ability and foam stability were selected as response values. Response surface analysis and variance analysis were employed to optimize process parameters. The optimum enzymatic hydrolysis conditions were as follows:substrate concentration 3%,heat treatment temperature 90 ℃,heat treatment time 10 min,enzyme dosage 3 500 u/g,enzyme hydrolysis time 2.5 h,enzymatic hydrolysis temperature 55 ℃ and pH 7. Under these conditions,the foaming ability and foam stability of egg white protein were 1741.38% and 93.38%. Compared with common egg white protein,the foaming ability was increased by 112.97%,and the foam stability was increased by 93.27%. The results of rheological properties of foam were shown that the storage modulus G 'of the foam of modified protein is 1.5 times higher than that of unmodified protein.
引文
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[19]PANYAM D,KILARA A.Enhancing the functionality of food proteins by enzymatic modification[J].Trends in Food Science&Technology,1996,7(4):120-125.
[20]LECHEVALIER V,JEANTET R,ARHALIASS A,et al.Egg white drying:Influence of industrial processing steps on protein structure and functionalities[J].Journal of Food Engineering,2007,83(3):404-413.
[21]TU Yonggang,NIE Xuliang,XU Mingsheng,et al.Response surface methodology for technological optimization of papain hydrolysis of albumen protein for in prover foaming properties[J].Food Science,2011,32(20):84-88.
[2]ZHOU Bing,ZHANG Min,WANG Yuchuan,et al.Two kinds of different drying methods affect on different desalination pretreatment duck egg quality[J].Journal of Food Science and Biotechnology,2013,32(12):1311-1318.(in Chinese)
[3]赵金平.蛋清蛋白的干燥加热硒酸化及其功能特性的研究[D].昆明:云南大学,2012.
[4]杨瑾.鸡蛋蛋白酶水解物的制备,物化及抗氧化性质的研究[D].广州:华南理工大学,2012.
[5]HAMMERSH覫J M,NEBEL C,CARSTENS J H.Enzymatic hydrolysis of ovomucin and effect on foaming properties[J].Food Research International,2008,41(5):522-531.
[6]LEE W C,CHEN T C.Functional characteristics of egg white solids obtained from papain treated albumen[J].Journal of Food Engineering,2002,51(4):263-266.
[7]VANDER P I,VAN L A,HENDRICKX M E.Foaming properties of egg white proteins affected by heat or high pressure treatment[J].Journal of Food Engineering,2007,78(4):1410-1426.
[8]徐东红.酶法制备高特性蛋清蛋白粉工艺研究[D].南昌:江西农业大学,2013.
[9]HAMMERSH覫J M,PETERS L V,ANDERSEN H J.The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties[J].Journal of the Science of Food and Agriculture,2004,84(9):1039-1048.
[10]TALANSIER E,LOISEL C,DELLAVALLE D,et al.Optimization of dry heat treatment of egg white in relation to foam and interfacial properties[J].LWT-Food Science and Technology,2009,42(2):496-503.
[11]LIANG Y,KRISTINSSON H G.Structural and foaming properties of egg albumen subjected to different p H-treatments in the presence of calcium ions[J].Food Research International,2007,40(6):668-678.
[12]WANG G,WANG T.Effects of yolk contamination,shearing,and heating on foaming properties of fresh egg white[J].Journal of Food Science,2009,74(2):C147-C156.
[13]WATABE K,YAMAZAKI T.Egg white hydrolysate and production method therefor[P].Μ.S.Patent Application 13/989,998.2011-8-24.
[14]刘岩.物理及酶法改善热压榨花生粕蛋白功能特性的研究[D].广州:华南理工大学,2011.
[15]HUO Yongjiu,ZHAN Jinshun,JIN Xiaojun,et al.Hydrolysis of egg white protein by flavourzyme[J].Journal of Food Science and Biotechnology,2015,34(4):424-429.(in Chinese)
[16]IBANOGLU E,ERCELEBI E A.Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums[J].Food Chemistry,2007,101(2):626-633.
[17]李维瑶.高起泡性大豆分离蛋白的研究及其在蛋糕中的应用[D].无锡:江南大学,2009.
[18]王伟,李文钊.鸡蛋蛋白改性及其打发性能研究[D].天津:天津科技大学,2009.
[19]PANYAM D,KILARA A.Enhancing the functionality of food proteins by enzymatic modification[J].Trends in Food Science&Technology,1996,7(4):120-125.
[20]LECHEVALIER V,JEANTET R,ARHALIASS A,et al.Egg white drying:Influence of industrial processing steps on protein structure and functionalities[J].Journal of Food Engineering,2007,83(3):404-413.
[21]TU Yonggang,NIE Xuliang,XU Mingsheng,et al.Response surface methodology for technological optimization of papain hydrolysis of albumen protein for in prover foaming properties[J].Food Science,2011,32(20):84-88.