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Position: Home > Articles > Optimization by Response Surface Methodology of Infrared Radiation-Assisted Modification of Plasma Protein Powder for Enhanced Heat-Induced Gel Strength MEAT RESEARCH 2013,27 (7) 20-25

响应面法优化红外制备高凝胶性血浆蛋白粉工艺

作  者：
凌云霄;江城;郑娟;陈海龙;吴启韵;姜绍通;蔡克周
单  位：
合肥工业大学生物与食品工程学院,安徽省农产品精深加工重点实验室;合肥工业大学生物与食品工程学院
关键词：
血浆蛋白粉;凝胶性;红外;响应面优化
摘  要：
选取麦芽糊精作为羰基供体,采用红外处理诱发血浆蛋白粉与麦芽糊精发生美拉德反应,从而提高血浆蛋白粉凝胶特性。首先以血浆蛋白粉的溶解性、凝胶性以及色差为检测指标,通过单因素试验研究了红外处理时间、温度以及麦芽糊精的添加量对血浆蛋白粉品质的影响,在单因素试验基础上,再采用响应面法优化血浆蛋白粉的加工工艺。结果表明:优化试验的最佳条件为红外温度92℃,红外时间17min,麦芽糊精添加量0.56%,测得其凝胶强度为175.52g/cm2,凝胶强度较对照组68.57g/cm2提高了1.56倍。
译  名：
Optimization by Response Surface Methodology of Infrared Radiation-Assisted Modification of Plasma Protein Powder for Enhanced Heat-Induced Gel Strength
作  者：
LING Yun-xiao,JIANG Chen,ZHENG Juan,CHENG Hai-long,WU Qi-yun,JIANG Shao-tong*,CAI Ke-zhou(Anhui Province Key Laboratory for Agricultural Processing Product,School of Biotechnology and Food Engineering, Hefei University of Technology,Hefei 230009,China)
关键词：
plasma protein powder;gel properties;infrared radiation;optimization by response surface methodology
摘  要：
In this study,infrared radiation was applied to initiate the Maillard reaction of plasma protein powder with maltodextrin which provides carbonyl groups to enhance the heat-induced gel strength of plasma protein powder.The effects of infrared radiation time,reaction temperature and maltodextrin concentration were investigated on the quality of plasma protein powder,as evaluated in terms of solubility,heat-induced gel strength and color parameters.The optimal conditions for infrared radiation-assisted Maillard reaction were determined by response surface methodology as 92 ℃,17 min and 0.56% for reaction temperature,infrared radiation time and maltodextrin concentration,respectively.Under the optimized conditions,the heat-induced gel strength of modified plasma protein powder was 175.52 g/cm2,which showed a 1.56-fold increase when compared with the control group(68.57 g/cm2).

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