响应面法优化猪肉盐溶蛋白热诱导凝胶工艺的研究

Optimization of Heat-induced Gelling of Pork Salt-soluble Protein Using Response Surface Methodology

研究pH值、NaCl、MgCl2和复合磷酸盐(MP)对猪后腿肉盐溶蛋白(SSP)提取率及热诱导凝胶的保水性(WHC)和凝胶强度(BS)的影响。通过数学模型的建立和响应面分析,确定制备热诱导凝胶的最佳工艺条件。结果表明,在pH6.7、NaCl0.7mol/L、MgCl20.006mol/L、MP2.5g/kg处理条件下,盐溶蛋白提取率为9.41%、凝胶保水性为86.13%、凝胶强度为86.50g。MgCl2与MP的交互作用显著增加盐溶蛋白的溶出率。各因素间的协同作用对热诱导凝胶的品质有显著影响。

Interactive effects among pH, concentrations of NaCl and MgCh and mixed phosphates （MP） amount on extraction yield and water holding capacity （WHC） and bloom strength of heat-induced gel of salt-soluble protein from pork hind leg muscle were studied using response surface methodology based on a five-level central composite design involving 31 experiments, data from which were fitted to establish multi-regression quadratic models for predicting the above three indexes. The optimum levels of pH, concentrations of NaCl and MgCl2 and MP amount were determined to be 6.7, 0.7 mol/L, 0.006 mol/L and 2.5 g/kg, respectively, which yielded an extraction yield of 9.41%, a WHC of 86.13% and a bloom strength of 86.50 g. The interaction between MgCh concentration and MP amount could significantly enhance extraction yield of salt-soluble protein from pork hind leg muscle, and the interactions among various factors had significant effects on WHC and bloom strength of heat-induced gel of pork salt-soluble protein.