几种添加物对蛋清蛋白热诱导不可逆凝胶性质的影响

以蛋清蛋白为原料,制备热诱导制取不可逆性凝胶,在单因素试验基础上,采用三因素二次正交旋转组合设计研究了三聚磷酸钠(X1)、瓜尔胶(X2)、酪蛋白酸钠(X3)对蛋清蛋白热诱导不可逆性凝胶性质的影响,建立了二次回归模型。结果表明,X12,X22在0.01水平上差异极显著,X32在0.05水平上差异显著;最佳配比为三聚磷酸钠质量分数0.100%,瓜尔胶质量分数0.100%,酪蛋白酸钠质量分数0.250%,此时蛋清蛋白凝胶强度预测值为550 g/cm2,实际值为542 g/cm2,二次正交旋转组合设计法可信度强,具有很好的预测意义。

Effects of Several Additives on the Aeat-induced Irreversible Gel Properties of Egg Albumin

The egg albumin was used as raw material to prepare heat-induced irreversible gel.On the basis of single factor test,three factors quadratic orthogonal rotation combination design was used to investigated the factors(sodium tripolyphosphate(X1),guar gum(X2)and sodium caseinate(X3))influencing the heat-induced irreversible gel properties of egg albumin and established relevant quadratic regression models.The results showed that the difference of X12 and X22 was extremely remarkable on 0.01 level,the difference of X32 was remarkable on 0.05 level.The optional proportion were as follows:sodium tripolyphosphate 0.100%,guar 0.100%,sodium caseinate 0.250%.Under these conditions,the gel strength of egg albumin predicting value was 550 g/cm2 and the verification value was 542 g/cm2.It showed that the quadratic orthogonal rotation combination design had strong credibility and it was of great significance for prediction.