福建农林大学学报（自然科学版）2017，Vol.46Issue(5)：595-600,6.DOI:10.13323/j.cnki.j.fafu(nat.sci.).2017.05.019
湿法糖基化改善卵白蛋白的起泡性
Enhancing foamability of ovalbumin by glycosylation under wet-heating condition
摘要
Abstract
To optimize glycosylation condition for ovalbumin, glucose dosage, pH value, reaction temperature and time were investi-gated, then Box-Behnken experimental design was applied to optimize the parameters. The result showed that foamability of ovalbu-min reached 168%, which was 1.4 times higher than that of unmodified ovalbumin. The optimal modification condition was to add 3.5% glucose under pH 7.4 at 60 ℃ and heated for 30 min.关键词
卵白蛋白/葡萄糖/湿法糖基化改性/起泡性/工艺优化Key words
ovalbumin/glucose/glycosylation under wet-heating condition/foaming properties/process optimization分类
轻工纺织引用本文复制引用
王希希,许美玉,林超,黄群,安凤平..湿法糖基化改善卵白蛋白的起泡性[J].福建农林大学学报（自然科学版）,2017,46(5):595-600,6.基金项目
国家公益性行业(农业)专项(201303084) （农业）
福建农林大学高水平大学建设项目(612014042). （612014042）
