| 磷酸化改性提高蛋清粉凝胶性的研究 |
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| 引用本文： | 赵薇,迟玉杰.磷酸化改性提高蛋清粉凝胶性的研究[J].食品与发酵工业,2011,37(9). |
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| 作者姓名： | 赵薇 迟玉杰 |
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| 作者单位： | 东北农业大学食品学院,黑龙江哈尔滨,150030 |
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| 基金项目： | 现代农业产业技术体系建设专项资金项目(CARS-41-08B) |
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| 摘 要： | 为了提高蛋清粉的凝胶性,文中采用三聚磷酸钠(STP)对蛋清粉蛋白进行磷酸化改性,通过研究三聚磷酸钠添加量、加热时间、温度三因素对蛋清粉凝胶强度的影响,在单因素试验的基础上,采用响应面分析法对改性条件进行优化。结果表明:磷酸化对蛋清粉最适改性条件是STP添加量0.5%,反应温度35℃,反应时间4 h。该条件下生产的蛋清粉与未改性的蛋清粉相比,其凝胶强度由308 g/cm2提高到730.392 g/cm2。
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| 关 键 词： | 蛋清粉 三聚磷酸钠 凝胶强度 响应面 |
Study on Improvement of Gel Property of Egg with Powder by Phosphorylation |
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| Zhao Wei,Chi Yu jie.Study on Improvement of Gel Property of Egg with Powder by Phosphorylation[J].Food and Fermentation Industries,2011,37(9). |
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| Authors: | Zhao Wei Chi Yu jie |
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| Affiliation: | Zhao Wei,Chi Yu jie(College of Food Science,Northeast Agriculture University,Harbin 150030,China) |
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| Abstract: | In order to improve the gelling property of egg white powder(EWP),sodium tripolyph-osphate(STP) was used to modify EWP.Sodium tripolyph-osphate substitutability,heating time and temperature were studied as three factors on gel strength of egg white powder.On the basis of single factor experiment,the conditions of phosphorylation modification were optimized by the response surface method.Research results showed that the optimization conditions were: STP substitutability 0.5%,reaction temperature 35℃ and reaction time 4 h.Under such conditions,the gel strength was increased 2.37 times from 308g/cm2 to 730.392g/cm2. |
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| Keywords: | egg white powder sodium tripolyphosphate gel strength the response surface |
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