糖基化反应改善蛋清粉凝胶性的影响因素研究

Improving Gel Properties of Egg White Powder by Glycosylation

试验研究葡聚糖添加量,以及在一定量葡聚糖添加的条件下,反应温度、相对湿度、反应时间、pH对蛋清蛋白凝胶性的影响。结果表明,增加葡聚糖的添加量,提高反应温度、相对湿度、反应时间、pH,蛋清蛋白凝胶强度和持水性均先增加后减小。当葡聚糖添加量为7%,温度为70℃,反应相对湿度为70%,反应时间为3 d,反应初始p H为8时,凝胶强度与持水性较高。研究证实糖基化反应可显著改善蛋清蛋白的凝胶性。

Glucan content is studied in this experiment, under the condition of glucan add certain amount, reaction temperature, relative humidity, reaction time, and reaction system initial pH on the impact of egg white protein gel. The results showed that with the increasing of the addition of glucan, reaction temperature, relative humidity, reaction time and initial pH, the strength and water retention of egg white protein gel firstly increased and then decreased. When the amount of dextran was 7%, the temperature was 70 ℃, the reaction time was 70%, the reaction time was 3 d, and the initial pH was 8, the gel strength and water holding were the best. The results of this experiment provided some theoretical basis for better development and utilization of egg albumin.