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基于Box-Behnken模型的卵清蛋白糖基化制備技術(shù)
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Optimization of the Preparation of Glycated Egg White Protein by Box-Behnken Model
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    摘要:

    采用Box-Behnken模型對卵清蛋白糖基化反應(yīng)過程進(jìn)行優(yōu)化，測定并分析了糖基化卵清蛋白在各種條件下的乳化性質(zhì),。結(jié)果表明其最佳反應(yīng)條件為：糖添加量9%,，反應(yīng)時(shí)間48h,，反應(yīng)溫度60℃,，在此條件下乳化活性為1.328，乳化穩(wěn)定性為9.63min，相對卵清蛋白分別提高了3.7倍和8.75倍。糖基化程度與乳化活性及乳化穩(wěn)定性的關(guān)系符合Lerentz函數(shù),。糖基化卵清蛋白的乳化性質(zhì)相對不受低pH值和高離子強(qiáng)度的影響，且優(yōu)于商用乳化劑,。研究結(jié)果證明,，糖基化是提高卵清蛋白乳化性質(zhì)的一種有效途徑。

    Abstract:

    Box-Behnken model was used to optimize the glycation process of egg white protein. The emulsifying properties of glycated egg white protein (GEWP) were determined and analysed in various conditions. The results showed that the optimized condition of glycation reaction was as follows: 9% of ratio of dextran, 48 hours of time of reaction, 60℃ of temperature of reaction. Then, emulsifying activity and emulsion stability of GEWP, are 1.328 and 9.63min, 3.7 and 8.75 fold against egg white protein respecitvely. The correlation between degree of glycation and emulsifying activity or emulsion stability of GEWP accords with Lerentz function. The emulsifying properties of GEWP were not affected in acidic pH value and high ionic strength. The results show that glycation is an efficient method to improve emulsifying properties of egg white protein.

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于濱,遲玉杰.基于Box-Behnken模型的卵清蛋白糖基化制備技術(shù)[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(11):138-143. Optimization of the Preparation of Glycated Egg White Protein by Box-Behnken Model[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(11):138-143.

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