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投稿时间：2019-02-16
投稿时间：2019-02-16
中文摘要: 探究柠檬酸处理对提高乳清分离蛋白凝胶特性的作用，并通过响应面法对其工艺进行优化。通过单因素试验，研究乳清分离蛋白浓度及柠檬酸浓度对其凝胶特性的影响。在单因素试验基础上，以乳清分离蛋白浓度、柠檬酸浓度两个因素为响应因素，以凝胶硬度和保水性为响应值进行中心复合试验设计（central composite design，CCD），进一步对其凝胶条件进行研究与优化。结果表明，当乳清分离蛋白浓度为12%，柠檬酸浓度为0.3%时，乳清分离蛋白的凝胶特性得到显著改善，其凝胶硬度和保水性分别达到1 813.82g 和88.56%，与模型预测值1 847.14g 和89.021 9%无显著差异。
Abstract:The citric acid cross-processing was used to improve the gel properties of whey protein isolate and its optimized process was obtained by response surface methodology.Firstly，through single-factor experiments，the effects of whey protein isolate concentration and citric acid concentration on its gel properties were studied.Then，on the basis of single-factor experiments，the central composite design （CCD）was designed with gel hardness and water retention as the response values and whey protein isolate concentration and citric acid concentration as variables，so that the gel conditions were further optimized.The results showed that the best gel properties were obtained at a whey protein isolate concentration of 12%and a citric acid concentration of 0.3%.Under these conditions，the gel hardness and water retention of whey protein isolate （WPI）reached 1 813.82 g and 88.56%，respectively，which were not significantly different from the model predictions of 1 847.14 g and 89.021 9%.
keywords: citric acid wheyproteinisolate cross-link gelproperty
文章编号：202002005 中图分类号： 文献标志码：
基金项目:大学生创新实践训练计划项目SIPT（201810224077）；黑龙江省自然科学基金（C2017029）
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