鸡蛋清蛋白喷雾干燥工艺优化及特性变化
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摘要
以鸡蛋清蛋白为原料,研究在最佳喷雾干燥工艺条件下,鸡蛋清蛋白粉的功能特性和结构的变化。以出粉率为指标,通过响应面优化试验确定了最佳喷雾干燥工艺条件为:脱糖时间32h、进料液速度466mL/h、蛋清液质量浓度29%、进口温度140℃,出口温度65℃,该条件下出粉率为16.17%。以真空冷冻干燥为对照组,针对喷雾干燥对蛋清蛋白的溶解度、乳化性、起泡性、泡沫稳定性、水分含量、色差值等功能特性进行研究,结果表明,喷雾干燥蛋白与真空冷冻干燥蛋白的溶解度、乳化性、起泡性、泡沫稳定性和水分含量差异不显著(P>0.05),而且喷雾干燥蛋白有较高亮度、较低的红度和黄度,保持了很好的色泽。傅里叶变换红外(FT-IR)分析表明在酰胺I带处,喷雾干燥蛋白发生红移,使酰胺I带产生C═O伸缩振荡;扫描电镜(SEM)分析显示喷雾干燥蛋白表面呈现大小不一的、颗粒较小、外形完整不规则的球形,而真空冷冻干燥蛋白表面呈现光滑的片层结构。
In this study,egg albumin was used to study the functional properties and structural changes of its relative powder under the optimal spray drying conditions.Taking powder yield rate as index,the optimum process conditions of spray drying were made of the de-sugaring time of 32 h,the feed liquid speed of 466 mL/h,the egg white liquid mass concentration of 29%,the inlet temperature of 140℃ and the outlet temperature of 65 ℃.Under this condition,the powder yield rate was 16.17%.The effect of spray drying on the functional properties of egg albumin,such as solubility,emulsifying property,foaming property,foaming stability,moisture content and color difference,were studied,with the vacuum-freeze drying as control.The results showed that no significant difference in solubility,emulsification,foaming ability,foam stability and moisture content was found between the spray-dried protein and the vacuum freeze-dried protein(P>0.05).Moreover,the spray-dried protein had higher brightness,lower redness and yellowness,and maintained good color quality.Fourier transform infrared(FT-IR)analysis showed that the spray-dried protein was red-shifted at the amide I band,resulting in the C═ O stretching oscillation of the amide I band.Scanning electron microscopy(SEM)analysis showed that the surface of spray-dried protein was a spherical shape with different sizes,small particles and irregular shape,while the surface of vacuum freeze-dried protein presented a smooth lamellar structure.
In this study,egg albumin was used to study the functional properties and structural changes of its relative powder under the optimal spray drying conditions.Taking powder yield rate as index,the optimum process conditions of spray drying were made of the de-sugaring time of 32 h,the feed liquid speed of 466 mL/h,the egg white liquid mass concentration of 29%,the inlet temperature of 140℃ and the outlet temperature of 65 ℃.Under this condition,the powder yield rate was 16.17%.The effect of spray drying on the functional properties of egg albumin,such as solubility,emulsifying property,foaming property,foaming stability,moisture content and color difference,were studied,with the vacuum-freeze drying as control.The results showed that no significant difference in solubility,emulsification,foaming ability,foam stability and moisture content was found between the spray-dried protein and the vacuum freeze-dried protein(P>0.05).Moreover,the spray-dried protein had higher brightness,lower redness and yellowness,and maintained good color quality.Fourier transform infrared(FT-IR)analysis showed that the spray-dried protein was red-shifted at the amide I band,resulting in the C═ O stretching oscillation of the amide I band.Scanning electron microscopy(SEM)analysis showed that the surface of spray-dried protein was a spherical shape with different sizes,small particles and irregular shape,while the surface of vacuum freeze-dried protein presented a smooth lamellar structure.
引文
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[15]樊红秀.高品质人参膳食纤维制取工艺优化及其功能特性的研究[D].长春:吉林农业大学,2013:33-36.
[16]王大为,赵鑫,董欣,等.发芽对绿豆皮膳食纤维结构及性质的影响[J].食品科学,2016,37(23):111-117.
[17]黄正芬,夏宁,滕建文,等.猪皮蛋白粉的理化和功能特性研究[J].食品科技,2014(6):145-150.
[18]JOSHI M,ADHIKARI B,ALDRED P,et al.Interfacial and emulsifying properties of lentil protein isolate[J].Food Chemistry,2012,134(3):1 343-1 353.
[19]时文芳,白榕,吕丽爽,等.喷雾干燥和冷冻干燥莲子蛋白结构及其功能特性的比较[J].食品科学,2018(9):95-101.
[20]GONG Kui-jie,SHI Ai-min,LIU Hong-zhi,et al.Emulsifying properties and structure changes of spray and freezedried peanut protein isolate[J].Journal of Food Engineering,2016,170:33-40.
[2]谭佩毅,黄秀锦.卵黄抗体鸡蛋粉喷雾干燥工艺研究[J].食品工业科技,2012(20):269-272,275.
[3]赵媛,苏宇杰,杨严俊.全蛋粉喷雾干燥工艺研究[J].安徽农业科学,2015(15):243-246.
[4]LECHEVALIER V,JEANTET R,ARHALIASS A,et al.Egg white drying:influence of industrial processing steps on protein structure and functionalities[J].Journal of Food Engineering,2007,83(3):404-413.
[5]刘静波,马爽,林松毅,等.速溶蛋黄粉喷雾干燥工艺优化及其特性[J].吉林大学学报:工学版,2012,42(5):1 336-1 342.
[6]肖连冬,程爽,李杰.大豆分离蛋白起泡性和乳化性影响因素的研究[J].中国酿造,2014(4):83-86.
[7]IESEL Van Der Plancken,ANN Van Loey,MARC Hendreckx.Effect of Moisture Contentduring Dry-Heatingon Selected Physicochemical and Functional Properties of Dried Egg White[J].Agric.Food Chem.,2007,55:127-135.
[8]李乐,吴晖,赖富饶.不同提取pH条件下火麻仁蛋白组分的功能性质研究[J].食品与机械,2014,30(2):16-19.
[9]赵功玲,梁新红,郭延成,等.萝卜籽粕蛋白质的组成及功能性质[J].食品科学,2018(3):117-122.
[10]张艳荣,高宇航,刘婷婷,等.白灵菇蛋白提取及功能特性和结构分析[J].食品科学,2018,39(14):42-50.
[11]田学智,龙昌洲,王子宇,等.高静压处理对魔芋葡甘聚糖/大豆分离蛋白复合溶胶特性的影响[J].食品与发酵工业,2017(11):157-162.
[12]赵希荣,赵立,叶华.鸭蛋粉离心喷雾干燥工艺研究[J].食品与机械,2009,25(4):144-148.
[13]刘静波,马爽,刘博群,等.喷雾干燥条件对高铁蛋粉溶解特性的影响[J].农业工程学报,2011,27(11):365-371.
[14]谢孟峡,刘媛.红外光谱酰胺Ⅲ带用于蛋白质二级结构的测定研究[J].高等学校化学学报,2003(2):226-231.
[15]樊红秀.高品质人参膳食纤维制取工艺优化及其功能特性的研究[D].长春:吉林农业大学,2013:33-36.
[16]王大为,赵鑫,董欣,等.发芽对绿豆皮膳食纤维结构及性质的影响[J].食品科学,2016,37(23):111-117.
[17]黄正芬,夏宁,滕建文,等.猪皮蛋白粉的理化和功能特性研究[J].食品科技,2014(6):145-150.
[18]JOSHI M,ADHIKARI B,ALDRED P,et al.Interfacial and emulsifying properties of lentil protein isolate[J].Food Chemistry,2012,134(3):1 343-1 353.
[19]时文芳,白榕,吕丽爽,等.喷雾干燥和冷冻干燥莲子蛋白结构及其功能特性的比较[J].食品科学,2018(9):95-101.
[20]GONG Kui-jie,SHI Ai-min,LIU Hong-zhi,et al.Emulsifying properties and structure changes of spray and freezedried peanut protein isolate[J].Journal of Food Engineering,2016,170:33-40.
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