磷酸化改性提高全蛋粉蛋白凝胶性的研究

Study on Gelling Properties Improvement of Whole Egg Powder Proteins by Phosphorylation

为提高全蛋粉的凝胶性,采用三聚磷酸钠对全蛋粉蛋白质进行改性,在单因素试验基础上,采用响应面法建立了全蛋粉蛋白磷酸化的二次多项数学模型,并验证了该模型的有效性;探讨了温度、pH、加热时间、三聚磷酸钠添加量对凝胶强度的影响。结果表明,全蛋粉蛋白质最佳改性条件为三聚磷酸钠添加量3.3%,pH 8.7,35 ℃下水浴3.6 h。经改性,全蛋粉的凝胶强度由250 g/cm2增至620 g/cm2。

In order to improve gelling properties of whole egg powder,sodium tripolyphosphate was used to modify whole egg powder proteins.Mathematical model was established by responsive surface method and validity of the model was authenticated on a basis of single-factor test.The effect of temperature,pH,heating time and sodium tripolyphosphate addition on gel strength of whole egg powder were studied.The results showed that the best phosphorylation conditions was as follows：sodium tripolyphosphate 3.3%,pH 8.7,temperature 35 ℃,heating time 3.6 h.After modification,the gel strength of whole egg powder increased from 250 g/cm^2 to 620 g/cm^2.