为改善蛋清粉的加工品质,探讨了酶交联反应对提高蛋清粉凝胶性能的影响。通过研究转谷氨酰胺酶用量、反应温度及作用时间对蛋清粉凝胶强度的影响,采用Box-Benhnken设计对转谷氨酰胺酶交联蛋清粉的凝胶强度进行优化。以蛋清粉凝胶强度为响应值,进行响应面分析。结果表明,转谷氨酰胺酶交联蛋清粉的优化工艺条件为:酶用量6U/g蛋清粉,作用时间3.99h,温度35℃,在此条件下,蛋白粉的凝胶强度达到820g/cm2,与实测值基本一致,说明利用该试验建立的模型在实践中具有可行性。

In order to improve the quality for production of egg albumen powder,enzymatic cross-linking improve the gelation properties of egg albumen powder was investigated.Transglutaminase concentration,temperature and reaction period were selected to study the gelling capability of egg albumen powder.Optimization of the gelling capability of egg white was studied by Box-Benhnken.The gelling hardness that was taken as response value was analyzed with response surface methodology.The results showed that the optimal conditions of gelling capability of egg white were: 6U/g transglutaminase at 35℃ for 3.99 hour,the hardness was 820 g/cm2,and coincided with actual values and their predictive models are feasible in practice.