肉类研究2013，Vol.27Issue(7)：20-25,6.
响应面法优化红外制备高凝胶性血浆蛋白粉工艺
Optimization by Response Surface Methodology of Infrared Radiation-Assisted Modification of Plasma Protein Powder for Enhanced Heat-Induced Gel Strength
摘要
Abstract
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).关键词
血浆蛋白粉/凝胶性/红外/响应面优化Key words
plasma protein powder/ gel properties/ infrared radiation/ optimization by response surface methodology分类
轻工纺织引用本文复制引用
凌云霄,江城,郑娟,陈海龙,吴启韵,姜绍通,蔡克周..响应面法优化红外制备高凝胶性血浆蛋白粉工艺[J].肉类研究,2013,27(7):20-25,6.基金项目
安徽省战略性新兴产业项目(11010301017) （11010301017）
安徽省高校自然科学研究重点项目(KJ2012A235) （KJ2012A235）
国家大学生创新创业实践项目(201210359057) （201210359057）
