响应面法优化微波加热制备肌原纤维蛋白凝胶工艺

Optimization of Microwave-Assisted Preparation of Heat-Induced Myofibrillar Protein Gel by Response Surface Methodology

以鸡胸肉为原料,利用响应面分析法优化微波加热改善肌原纤维蛋白(myofibrillar protein,MP)凝胶特性和结构的工艺条件。在单因素试验基础上,以微波加热功率、微波时间和MP溶液pH值为影响因子,以MP凝胶硬度、弹性和保水性为响应值建立数学模型,进行响应面优化试验,研究各变量及其交互作用对MP凝胶品质的影响。结果表明,微波加热制备MP凝胶的最佳条件为微波功率400 W、微波时间15 s、MP溶液pH值6.0,该条件下MP凝胶的硬度为45.48 g,弹性为0.82,保水性为88.86%。优化结果表明,低功率、长时间的微波加热能够使MP凝胶获得更好的质构特性和较高的保水性。

In this study,we optimized the processing conditions for improved microwave heating-induced gel properties and structure of chicken breast myofibrillar protein(MP)by combined use of one-factor-at-a-time method and response surface methodology(RSM).The independent variables were microwave power,heating time and the pH of MP solution.The responses were gel hardness,elasticity and water-holding capacity.Mathematical models were built indicating each response as a function of the independent variables.The interaction among the three variables was studied.The results showed that the optimum conditions were as follows:400 W,15 s and pH 6.0.Under these conditions,the gel hardness,elasticity and waterholding capacity were 45.48 g,0.82 and 88.86%,respectively.The optimization results demonstrated that MP gels with better textural properties and higher water-holding capacity could be obtained by low-power microwave heating for a long period of time.