磷酸化改性提高蛋清粉凝胶性的研究

摘要

In order to improve the gelling property of egg white powder（EWP） ,sodium tripolyph-osphate （STP） was used to modify EWP. Sodium tripolyph-osphate substitutability, heating time and temperature were studied as three factors on gel strength of egg white powder. On the basis of single factor experiment, the conditions of phosphorylation modification were optimized by the response surface method. Research results showed that the optimization conditions were： STP substitutability 0.5% , reaction temperature 35℃ and reaction time 4 h. Under such conditions, the gel strength was increased 2.37 times from 308g/cm2 to 730. 392g/cm2.%为了提高蛋清粉的凝胶性，文中采用三聚磷酸钠（STP）对蛋清粉蛋白进行磷酸化改性，通过研究三聚磷酸钠添加量、加热时间、温度三因素对蛋清粉凝胶强度的影响，在单因素试验的基础上，采用响应面分析法对改性条件进行优化。结果表明：磷酸化对蛋清粉最适改性条件是STP添加量0．5％，反应温度35℃，反应时间4h。该条件下生产的蛋清粉与未改性的蛋清粉相比，其凝胶强度由308g／cm2提高到730．392g／cm2。