鸡蛋清蛋白磷酸化改性及功能性质的研究
详细信息Research of egg white protein phosphorylating modification and its functional properties
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摘要: 为了进一步改善蛋清蛋白的加工特性,采用三聚磷酸钠(STP)对鸡蛋清蛋白进行磷酸化改性,并针对其一些功能性质进行了探讨。主要以磷酸化程度为考察指标,通过单因素和正交实验,确定了最佳的蛋清蛋白的磷酸化工艺参数为温度30℃、pH为8.0、加热时间为3.5h,STP添加量为2.0%;此条件下磷酸化程度达到60mg/g。对比磷酸化改性前后的鸡蛋清蛋白的功能特性表明:磷酸化改性后,鸡蛋清蛋白的水溶性、保水性、乳化性和乳化稳定性都有一定程度地提高,但SEM对其微观聚集态结构观察,改性前后两者之间微观结构区别不是很明显。Abstract: In order to further improve egg white protein processing characteristics, egg white protein was modified by sodium tripolyphosphate (STP) , and some of its functional properties were discussed. Taking the phosphorylation degree as index, the optimum reaction parameters of egg white protein phosphorylation were determined by the single and orthogonal experiments. The result showed that the optimal parameters were temperature 30℃, pH8.0, heating time 3.5h, STP addition of 2.0%. Under these conditions, the phosphorylation degree was 60mg/g. Comparison of functional properties of before and after phosphorylated egg white protein, it was indicated that egg white protein solubility, water holding capacity, emulsification and emulsion stability were increased after phosphorylating modification. However, microstructure difference between before and after modification microstructure was not obvious by SEM.
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