响应面法优化红外制备高凝胶性血浆蛋白粉工艺

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).%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.