文献类型：期刊文献

中文题名：超声辅助酶改性小球藻蛋白工艺优化及其乳化特性的分析

英文题名：Optimization of Ultrasound-Assisted Enzyme Modification Process of Chlorella Protein and Analysis of Its Emulsification Properties

作者：杨清馨[1];刘少伟[1];韩莉君[1]

机构：[1]华东理工大学食品科学与工程系生物反应器工程国家重点实验室,上海200237

年份：2023

卷号：44

期号：10

起止页码：219

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2020】；

语种：中文

中文关键词：小球藻蛋白;乳化特性;超声改性;酶改性;响应面;层次分析法

外文关键词：Chlorella protein;emulsifying characteristics;ultrasonic modification;enzymatic modification;response surface methodology;analytical hierarchy process

摘要：本文以小球藻蛋白为研究对象,探究了超声辅助酶改性条件优化及改性后乳化特性的变化。选择超声时间、超声功率、酶添加量、酶反应时间为考察因素,使用层次分析法对乳化活性、乳化稳定性和乳析指数分别赋予权重,并以综合加权得分为响应值,采用四因素三水平的响应面法探究超声辅助酶改性小球藻蛋白乳化特性的最佳改性条件。结果表明,最佳改性工艺条件为:超声时间31 min、超声功率209 W、酶添加量3.1%、酶反应时间3 h。在此优化条件下,乳化性能的最佳评分可以达到98.99,与预测值接近。同时,改性小球藻蛋白的溶解性和起泡性与原蛋白相比分别提高了68.30%和49.44%,但持水性和持油性的改善效果并不明显。综上,该研究为小球藻蛋白在食品乳化体系中的应用提供了一定的理论基础。
The optimized conditions of ultrasound-assisted enzyme modification and the effects of modification on the emulsification properties of Chlorella protein were investigated in this paper.The ultrasonic time,ultrasonic power,enzyme addition and enzyme reaction time were selected as the investigating factors.The analytic hierarchy process(AHP)was used to weight the emulsification activity,emulsification stability and creaming index,and the comprehensive weighted score was used as the response value.A four-factor,three-level response surface method was used to investigate the optimal modification conditions for the emulsification properties of ultrasound-assisted enzyme-modified Chlorella protein.The results showed that the optimal modification conditions were as follows:Ultrasonic time 31 min,ultrasonic power 209 W,enzyme addition 3.1%and enzyme reaction time 3 h.Under the optimized conditions,the best score of emulsification performance was 98.99,which was close to the predicted value.Compared with the original protein,the solubility and foaming ability of modified Chlorella protein increased by 68.30%and 49.44%,respectively.However,the modification of water-holding and oil-holding properties showed no significant effect.In summary,this study could provide certain theoretical basis for the application of Chlorella protein in food emulsification systems.