喷雾干燥条件对经TGase处理后蛋清粉乳化活性的影响

Effect of Spray Drying Conditions on Emulsifying Activity of Egg White Powder Treated after TGase

鸡蛋清中含有近40种不同的蛋白质,具有较高的营养价值。蛋清中的蛋白质(egg white protein,EWP)具有重要的加工特性,而蛋清粉是体现其加工特性的重要载体。蛋清粉能够保持蛋清的营养成分和风味,解决了鲜蛋贮藏中易腐败变质、运输中易破损的弊端,且保持了蛋清的乳化性,生活中常被用作特殊人群的营养补充剂以及在食品工业中常作为乳化添加剂。蛋白质改性是提高蛋粉乳化性的重要手段,本实验将经谷氨酰转氨酶(TGase)处理的蛋清液,通过喷雾干燥制得蛋清粉,以测定所得蛋清粉乳化活性指数(EAI)为实验指标,设计单因素实验和响应面实验,筛选乳化活性较高的喷雾干燥处理条件。结果表明,最佳工艺条件为:进风温度为162.12℃,进料温度为39.31℃,进料速率为28.99%(8.117 m L/min)(稀释度20%)。该条件下的乳化活性达到(0.477±0.003)。

Egg white contains nearly 40 different proteins and has high nutritional value.Emulsifying property is an important processing property of egg white protein(EWP),and egg white powder is an important carrier reflecting its processing properties.Egg white powder not only maintains the nutritional content and flavor of egg white,and solve the shortcomings of fresh eggs that are easy to spoil and deteriorate during storage and easy to break during transportation,but also maintains the emulsifying property of egg white.It is often used as a nutritional supplement for special people in life and as an emulsifier in the food industry additive.Protein modification is an important means to improve the emulsifying property of egg powder.In this experiment,transglutaminase(TGase)was added to the egg white solution to perform a cross-linking reaction,and then the egg white powder was obtained by spray drying.Experiments and response surface experiments were performed to screen the treatment conditions of spray drying with higher emulsifying property.The results showed that the optimal process conditions were:the inlet air temperature was 162.12℃,the feed temperature was 39.31℃,and the feed rate was 28.99%(8.117 mL/min)(Dilution 20%).The emulsifying property activity under these conditions reached(0.477±0.003).