酸类凝固剂及凝固条件对核桃粕蛋白凝胶的影响

Effects of Coagulants and Coagulation Conditions on Walnut Protein Gel Acid

为了研究酸类凝固剂及凝胶条件对核桃粕蛋白凝胶产生的影响,以核桃粕蛋白凝胶的沉淀量为主要考察指标,并结合对核桃粕蛋白凝胶的持水性进行测定。同时对不同的酸类凝固剂进行了筛选,采用了单因素以及响应面的方法对凝固条件包括凝固剂的浓度、蛋白浓度、凝固温度、凝固时间进行优化。结果表明,酸类凝固剂葡萄糖酸内酯对核桃粕蛋白凝胶的效果最好,核桃粕蛋白凝胶最优凝固工艺条件为葡萄糖酸内酯浓度为1.6%、蛋白浓度为10%的核桃粕蛋白液经80℃加热处理30min后,核桃粕蛋白凝胶沉淀量最高达6.1mL。

In order to study the effect of acid coagulant and gel condition on the gelation of walnut meal protein,the precipitation of walnut meal protein gel was taken as the main index,and the water retention of walnut meal protein gel was measured.At the same time,different acid coagulants were screened.The coagulation agent concentration,coagulation concentration,protein concentration,solidification temperature and solidification time were optimized by single factor and response surface method.The results showed that the acid coagulant gluconolactone had the best effect on the walnut meal protein gel.The optimum coagulation conditions of walnut meal protein gel were gluconolactone concentration of 1.6% and protein concentration of 10%.After 30 min of heat treatment at 80 ℃,the gel amount of walnut protein was up to 6.1mL.