摘要
采用碱性蛋白酶对卵白蛋白进行酶法改性处理以改善其起泡性。探讨酶解时间、底物质量分数、酶用量因素对卵白蛋白起泡性和泡沫稳定性的影响,在单因素试验基础上采用Box-Behnken中心组合试验设计优化酶法改性条件。结果表明,碱性蛋白酶酶法改性卵白蛋白改善其起泡性的最佳条件为:酶用量144 000 U/g、底物质量分数1.90%、酶解时间34 min。在此条件下酶法改性后卵白蛋白起泡性达202.0%,为未改性(120%)的1.683倍。
The foaming properties of ovalbumin were enhanced by enzymatic modification with alkaline proteinase.The effects of some reaction conditions such as enzymatic treatment time,substrate concentration and alkaline proteinase concentration on foaming capability and foaming stability of ovalbumin were investigated.Based on single factor experiments,the enzymatic modification conditions were optimized with Box-Behnken experimental design and response surface methodology.The results revealed that the optimal modification conditions were determined as follows:alkaline proteinase concentration 144 000 U/g,substrate concentration 1.90%,and enzymatic treatment time 34 min.Under these conditions,the foaming capability of ovalbumin modified with alkaline proteinase could reach up to 202.0%,which was 1.683 times as higher as that observed for unmodified ovalbumin.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第23期171-175,共5页
Food Science
基金
国家公益性行业(农业)科研专项(201303084)
关键词
卵白蛋白
碱性蛋白酶
酶法改性
起泡性
ovalbumin
alkaline proteinase
enzymatic modification
foaming properties
