Optimization of Acylation Modification for Enhancing Gel Strength of Duck Egg White Protein by Response Surface Methodology

doi:10.7506/spkx1002-6630-201210009

Abstract

Abstract: The objective of the current study was aimed to improve gel strength of duck egg white by means of acylation modification. Based on the single factor test, the proportion of egg whites to succinic anhydride, reaction temperature, reaction time and reaction pH value were selected as independent variables, gel strength of protein as dependent variable, quadratic regression equation of gel strength of duck egg white was established through central composite test. The optimal condition was obtained by response surface methodology (RSM). Results showed that the optimum condition for the reaction was proportion of egg whites to succinic anhydride being 0.118, reaction temperature being 22.9 ℃, reaction time lasting for 35.2 min and reaction pH value being 8.1. Under this condition the gel strength of duck egg white protein achieved to 319.56 N, approaching to the predicted value, so the optimized result was reliable.

Key words: duck egg white protein, acylation modification, gel strength, optimization

CLC Number:

TS253.1

WANGLing，ZHENGYou，CHENHou-rong，WANGXue-rong，PENGXiang-wei. Optimization of Acylation Modification for Enhancing Gel Strength of Duck Egg White Protein by Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(10): 39-44.

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Optimization of Acylation Modification for Enhancing Gel Strength of Duck Egg White Protein by Response Surface Methodology

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