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响应面法优化氧化淀粉/明胶共价复合物乳化性质的研究
0
(1.山东大学威海海洋学院;2.威海海洋职业学院食品工程系)
摘要:
以氧化淀粉和明胶为原料,在不同条件下制备二者基于Maillard反应基础上的共价产物(Maillard reaction products, MRPs)。采用Box-Behnken试验对产物的乳化特性进行优化,获得优化实验条件为pH值 5.00、反应温度104.70°C、反应时间3.00 h。在优化实验条件下获得乳化稳定性为60.90%的样品,与单一明胶乳剂相比乳化稳定性增加了26.87%。对优化结果进行验证,结果表明在置信因数为95%的条件下存在显著性差异,证实了优化方案的准确性。最后利用紫外吸收光谱验证了复合物为美拉德反应产物,为开发高效蛋白-多糖复合乳化剂提供了思路。
关键词:  氧化淀粉  明胶  美拉德反应  乳化稳定性  Box-Behnken试验
投稿时间:2018-09-22    修订日期:2019-01-21
基金项目:北京食品营养与人类健康高精尖创新中心开放基金资助项目(20171014);山东省自然科学基金培养基金资助项目(ZR201702130053);中国博士后科学基金资助项目(2017M612281);中国博士后科学基金特别资助项目(2018T110693)
Optimizing Emulsifying Properties of Oxidized Starch/Gelatin Composite by Response Surface Methodology
Zeng Weishun1, Chen Jieteng2, Li Yunxue2, Liu Shiyong3, Chen Hao2
(1.College Of Marine, Shandong University (weihai);2.College Of Marine, Shandong University (Weihai);3.Weihai Ocean Vocational College)
Abstract:
In the present research, oxidized starch and fish gelatin were adopted to prepare Maillard reaction products (MRPs). Box-Behnken experiment was supplied to optimize the emulsifying properties of MRPs. The results showed that the optimum conditions were pH 5.00, temperature 104.70°C and period 3.00 h. Under this condition, MRPs could obtain the emulsion stability of 60.90%, while that of fish gelation coated emulsion was only 26.87%. In addition, UV-absorbing spectroscopy verified the formation of MRPs (new peak appeared at 280 nm-1). The confirmatory experiment demonstrated that there was a significant difference in the case of a 95% confidence factor, verifying the accuracy of the optimization scheme. This study provided an ideal process for the development of high-efficiency protein-polysaccharide complex emulsifier.
Key words:  oxidized starch  gelatin  Maillard reaction  emulsion stability  Box-Behnken test