高凝胶性蛋清蛋白粉生产技术的研究
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摘要
本试验拟通过蛋清蛋白质的糖基化修饰和酶法改性修饰,分别研制生产出凝胶强度大于1200g/cm~2,且具有明显应用效果的高凝胶性专用蛋清蛋白粉产品。测定改性后蛋清蛋白粉的各种功能、理化指标,并通过SDS聚丙烯酰胺凝胶电泳等方法对蛋清蛋白粉凝胶强度增大的机理进行研究和探讨。最后将制得的高凝胶性蛋清蛋白粉应用于低温肉制品,对其实际应用效果进行评定。
通过二次回归旋转组合设计,对试验结果采用响应面分析法(responsesurface methodology,简称RSM)进行分析,对制取高凝胶性蛋清蛋白粉的Maillard反应条件进行优化。结果表明,糖基化制取高凝胶性蛋清蛋白粉最佳工艺条件为木糖添加量1.08%、反应时间5.07d、反应温度64.4℃。理论凝胶值为1575.3g/cm~2,验证值为1586.5g/cm~2,说明预测模型可靠性高,可用于反应条件的优化。
通过二次回归旋转组合设计,对试验结果采用响应面分析法进行分析,对制取高凝胶性蛋清蛋白粉的酶交联反应条件进行优化。结果表明,酶交联制取高凝胶性蛋清蛋白粉最佳工艺条件为琥珀酰化酪蛋白添加量2.29%、反应pH值5.87、转谷氨酰胺酶添加量1.06%、反应温度40℃、反应时间40min。理论最大凝胶值为1072.8g/cm~2,验证值为1054.5g/cm~2,说明预测模型可用于反应条件的优化。
测定糖基化和酶交联两种路线制得的高凝胶性蛋清蛋白粉的功能指标,与对照组进行比较,进行方差分析。并通过SDS聚丙烯酰胺凝胶电泳、扫描电镜等方法对蛋白粉凝胶强度增大的机理进行研究和探讨。结果表明,高凝胶蛋清蛋白粉各项功能、理化指标均有不同程度的改善,蛋清蛋白粉凝胶性增强的机理主要是通过蛋清蛋白质的糖基化修饰和酶法改性修饰,分子间发生了交联,形成了大分子基团。
将糖基化和酶交联两种路线制得的高凝胶性蛋清蛋白粉应用于低温肉制品,测定各项指标,并与对照组比较,对其实际应用效果进行评定。结果表明,高凝胶性蛋清蛋白粉能显著改善低温肉制品的得率和组织状态,赋予低温肉制品良好的质构和口感,其应用效果要显著优于普通脱糖蛋清蛋白粉和大豆蛋白粉。
This study proposed to develop and produce the high gel propert egg white powder by the egg white protein glycosylation modification and enzymatic cross-linking modification respectively. The high gel propert egg white powder whose gel strength greater than 1200g/cm~2 must has a significant application effect. Determination of the physical-chemical properties and functional characterizations of modified egg white powder. Research and discussion the mechanism of enhancement of egg white powder gel strength by SDS-PAGE and other methods. Finally, used modified egg white powder in low-temperature meat products and evaluate their practical application effect.
Maillard reaction conditions of product high gel property egg white powder were optimize by response surface methodology. The results showed that the optimum reaction conditions were 1.08% xylose adding quantity,5.07d reaction time,64.4℃reaction temperature. The theoretical gel strength is 1575.3g/cm~2, and practical gel strength is 1586.5g/cm~2. It could be concluded that the calculate models were quite reliable,the method can be applied in optimization of reaction conditions.
Enzymatic cross-linking reaction conditions of product high gel property egg white powder were optimize by response surface methodology. The results showed that the optimum reaction conditions were 2.29% casein adding quantity,5.38reaction pH, 1.06%transglutaminase adding quantity, 40℃reaction temperature,40min reaction time. The theoretical gel strength is 1072.8g/cm~2, and practical gel strength is 1054.5g/cm~2.It could be concluded that the calculate models were quite reliable,the method can be applied in optimization of reaction conditions.
Determination of the physical-chemical properties and functional characterizations of modified egg white powder. Compare to the control group and analyse variance. Research and discussion the mechanism of enhancement of egg white powder gel strength by SDS-PAGE and other methods. The results showed that various physical-chemical properties and functional characterizations of modified egg white powder were improved with different degree. The mechanism of enhancement of egg white powder gel strength is egg white protein molecular were cross-linked by glycosylation modification and enzymatic crosslinking modification.
Used the high gel property egg white powder in low-temperature meat products, determination of various indicators and compare to the control group, evaluate their practical application effect. The results showed that high gel property egg white powder could significantly improves the yield rate and structure of low-temperature meat products,give low-temperature meat products excellent texture and taste quality,their application effect were better than the general egg white powder and soy protein powder.
通过二次回归旋转组合设计,对试验结果采用响应面分析法(responsesurface methodology,简称RSM)进行分析,对制取高凝胶性蛋清蛋白粉的Maillard反应条件进行优化。结果表明,糖基化制取高凝胶性蛋清蛋白粉最佳工艺条件为木糖添加量1.08%、反应时间5.07d、反应温度64.4℃。理论凝胶值为1575.3g/cm~2,验证值为1586.5g/cm~2,说明预测模型可靠性高,可用于反应条件的优化。
通过二次回归旋转组合设计,对试验结果采用响应面分析法进行分析,对制取高凝胶性蛋清蛋白粉的酶交联反应条件进行优化。结果表明,酶交联制取高凝胶性蛋清蛋白粉最佳工艺条件为琥珀酰化酪蛋白添加量2.29%、反应pH值5.87、转谷氨酰胺酶添加量1.06%、反应温度40℃、反应时间40min。理论最大凝胶值为1072.8g/cm~2,验证值为1054.5g/cm~2,说明预测模型可用于反应条件的优化。
测定糖基化和酶交联两种路线制得的高凝胶性蛋清蛋白粉的功能指标,与对照组进行比较,进行方差分析。并通过SDS聚丙烯酰胺凝胶电泳、扫描电镜等方法对蛋白粉凝胶强度增大的机理进行研究和探讨。结果表明,高凝胶蛋清蛋白粉各项功能、理化指标均有不同程度的改善,蛋清蛋白粉凝胶性增强的机理主要是通过蛋清蛋白质的糖基化修饰和酶法改性修饰,分子间发生了交联,形成了大分子基团。
将糖基化和酶交联两种路线制得的高凝胶性蛋清蛋白粉应用于低温肉制品,测定各项指标,并与对照组比较,对其实际应用效果进行评定。结果表明,高凝胶性蛋清蛋白粉能显著改善低温肉制品的得率和组织状态,赋予低温肉制品良好的质构和口感,其应用效果要显著优于普通脱糖蛋清蛋白粉和大豆蛋白粉。
This study proposed to develop and produce the high gel propert egg white powder by the egg white protein glycosylation modification and enzymatic cross-linking modification respectively. The high gel propert egg white powder whose gel strength greater than 1200g/cm~2 must has a significant application effect. Determination of the physical-chemical properties and functional characterizations of modified egg white powder. Research and discussion the mechanism of enhancement of egg white powder gel strength by SDS-PAGE and other methods. Finally, used modified egg white powder in low-temperature meat products and evaluate their practical application effect.
Maillard reaction conditions of product high gel property egg white powder were optimize by response surface methodology. The results showed that the optimum reaction conditions were 1.08% xylose adding quantity,5.07d reaction time,64.4℃reaction temperature. The theoretical gel strength is 1575.3g/cm~2, and practical gel strength is 1586.5g/cm~2. It could be concluded that the calculate models were quite reliable,the method can be applied in optimization of reaction conditions.
Enzymatic cross-linking reaction conditions of product high gel property egg white powder were optimize by response surface methodology. The results showed that the optimum reaction conditions were 2.29% casein adding quantity,5.38reaction pH, 1.06%transglutaminase adding quantity, 40℃reaction temperature,40min reaction time. The theoretical gel strength is 1072.8g/cm~2, and practical gel strength is 1054.5g/cm~2.It could be concluded that the calculate models were quite reliable,the method can be applied in optimization of reaction conditions.
Determination of the physical-chemical properties and functional characterizations of modified egg white powder. Compare to the control group and analyse variance. Research and discussion the mechanism of enhancement of egg white powder gel strength by SDS-PAGE and other methods. The results showed that various physical-chemical properties and functional characterizations of modified egg white powder were improved with different degree. The mechanism of enhancement of egg white powder gel strength is egg white protein molecular were cross-linked by glycosylation modification and enzymatic crosslinking modification.
Used the high gel property egg white powder in low-temperature meat products, determination of various indicators and compare to the control group, evaluate their practical application effect. The results showed that high gel property egg white powder could significantly improves the yield rate and structure of low-temperature meat products,give low-temperature meat products excellent texture and taste quality,their application effect were better than the general egg white powder and soy protein powder.
引文
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