猪血中珠蛋白的提取及加工特性的研究
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摘要
以猪血为原料,利用中性蛋白酶酶解,再用羧甲基淀粉对酶解液脱色,最终通过喷雾干燥和真空冷冻干燥得到脱色珠蛋白。分别对两种珠蛋白的起泡性和乳化性进行研究。在此基础上,将珠蛋白添加到蛋糕和猪肉灌肠中,测定其对产品品质的影响。
1.珠蛋白具有起泡性。通过正交试验,比较研究了喷雾干燥蛋白和冷冻干燥蛋白在浓度、离子强度、温度和pH四因素对起泡性的影响。试验表明,喷雾干燥珠蛋白在5%的蛋白浓度、温度50℃、pH5.00和离子强度0.2mol/L NaCl条件下,FAI最好;冷冻干燥珠蛋白在5%的蛋白浓度、温度30℃、pH6.00和离子强度0.2mol/L NaCl条件下,FAI最好。
2.珠蛋白具有乳化性。通过正交试验,比较研究了喷雾干燥蛋白和冷冻干燥蛋白在浓度、离子强度、温度和pH四因素对乳化活性的影响。试验表明,喷雾干燥珠蛋白在1%的蛋白浓度、温度50℃、pH12.00和离子强度0.4mol/L NaCl,EA最好;冷冻干燥珠蛋白在0.2%的蛋白浓度、温度90℃、pH8.00和离子强度0mol/L NaCl条件下EA最好。
3.分别对喷雾干燥珠蛋白和冷冻干燥珠蛋白的溶解性、保水性、吸油性、粘性和凝胶形成性进行测定,比较了两种珠蛋白的差异。
4.通过试验确定了珠蛋白在蛋糕中替代鸡蛋的比例4%,珠蛋白和鸡蛋总量与面粉的比值为1.50,白砂糖与总量的比值为0.27时,蛋糕的品质最佳。
5.通过试验确定了珠蛋白在猪肉灌肠中添加量为4.5%时灌肠综合品质最佳。
The neutral protease catalyzes the hydrolysis of pig blood, and the product of the globin.The solution was decolored with carboxymethyl starch,then investigated foaming activity index and emulsifying activity index of the globin.Based on this,added the globin to cake and pork sausage and determined its quality of the product.
1. The globin had foaming activity index emulsifying.Study on spray drying and freeze dried globin of protein concentration, ionic strength, temperature and pH four factors effectting in orthogonal experiment for foaming activity index.FAI was the best condition under the optimal of 5% spray drying globin,50℃,pH5.00 and 0.2mol/NaCl,the FAI was the best condition under the optimal of 5% freeze-dried globin,30℃, pH8.00 and 0.2 mol/L.
2. The globin had emulsifyingactivity index.Study on spray drying and freeze-dried globin of protein concentration, ionic strength, temperature and pH four factors effectting in orthogonal experiment for EAI.The optimal condition of EA was also confirmed at 1% spray drying globin,50℃, pH10.00 and 0.4mol/NaCl by orthogonal test,0.2% freeze-dried globin,60℃, pH2.00 and 0mol/NaCl was the best condition.
3. Spray drying globin and freeze-dried globin solubility,water retentivity,oil absorption,viscosity and gelation were determined and compared to find its difference.
4. The cake had the best quality when globin substituted for egg was 4%,the ratio of globin with egg to the flour was 1.50,the ratio of sugar to total was 0.27. 5. Globin addition level was 4.5% in pork sausage for the best comprehensive quality.
1.珠蛋白具有起泡性。通过正交试验,比较研究了喷雾干燥蛋白和冷冻干燥蛋白在浓度、离子强度、温度和pH四因素对起泡性的影响。试验表明,喷雾干燥珠蛋白在5%的蛋白浓度、温度50℃、pH5.00和离子强度0.2mol/L NaCl条件下,FAI最好;冷冻干燥珠蛋白在5%的蛋白浓度、温度30℃、pH6.00和离子强度0.2mol/L NaCl条件下,FAI最好。
2.珠蛋白具有乳化性。通过正交试验,比较研究了喷雾干燥蛋白和冷冻干燥蛋白在浓度、离子强度、温度和pH四因素对乳化活性的影响。试验表明,喷雾干燥珠蛋白在1%的蛋白浓度、温度50℃、pH12.00和离子强度0.4mol/L NaCl,EA最好;冷冻干燥珠蛋白在0.2%的蛋白浓度、温度90℃、pH8.00和离子强度0mol/L NaCl条件下EA最好。
3.分别对喷雾干燥珠蛋白和冷冻干燥珠蛋白的溶解性、保水性、吸油性、粘性和凝胶形成性进行测定,比较了两种珠蛋白的差异。
4.通过试验确定了珠蛋白在蛋糕中替代鸡蛋的比例4%,珠蛋白和鸡蛋总量与面粉的比值为1.50,白砂糖与总量的比值为0.27时,蛋糕的品质最佳。
5.通过试验确定了珠蛋白在猪肉灌肠中添加量为4.5%时灌肠综合品质最佳。
The neutral protease catalyzes the hydrolysis of pig blood, and the product of the globin.The solution was decolored with carboxymethyl starch,then investigated foaming activity index and emulsifying activity index of the globin.Based on this,added the globin to cake and pork sausage and determined its quality of the product.
1. The globin had foaming activity index emulsifying.Study on spray drying and freeze dried globin of protein concentration, ionic strength, temperature and pH four factors effectting in orthogonal experiment for foaming activity index.FAI was the best condition under the optimal of 5% spray drying globin,50℃,pH5.00 and 0.2mol/NaCl,the FAI was the best condition under the optimal of 5% freeze-dried globin,30℃, pH8.00 and 0.2 mol/L.
2. The globin had emulsifyingactivity index.Study on spray drying and freeze-dried globin of protein concentration, ionic strength, temperature and pH four factors effectting in orthogonal experiment for EAI.The optimal condition of EA was also confirmed at 1% spray drying globin,50℃, pH10.00 and 0.4mol/NaCl by orthogonal test,0.2% freeze-dried globin,60℃, pH2.00 and 0mol/NaCl was the best condition.
3. Spray drying globin and freeze-dried globin solubility,water retentivity,oil absorption,viscosity and gelation were determined and compared to find its difference.
4. The cake had the best quality when globin substituted for egg was 4%,the ratio of globin with egg to the flour was 1.50,the ratio of sugar to total was 0.27. 5. Globin addition level was 4.5% in pork sausage for the best comprehensive quality.
引文
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