响应面法优化复配蛋液配方

doi:10.3969/j.issn.1004-1524.2022.01.18

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (1): 153-162.DOI: 10.3969/j.issn.1004-1524.2022.01.18

响应面法优化复配蛋液配方

杨叶爽¹^,²(), 张映萍¹, 陈伊凡², 张晋², 李欢欢², 陈黎洪², 唐宏刚²^,^*(), 高斌¹^,^*()

1.云南农业大学食品科学技术学院,云南昆明 650000
2.浙江省农业科学院食品科学研究所,浙江杭州 310021

收稿日期:2021-03-15 出版日期:2022-01-25 发布日期:2022-02-05
通讯作者: 唐宏刚,高斌
作者简介:高斌,E-mail: doc_gao@sina.com
* 唐宏刚,E-mail: zaastang@163.com;
杨叶爽(1996—),男,云南德宏人,硕士研究生,研究方向为畜产品加工技术。E-mail: 939451852@qq.com
基金资助:
国家重点研发计划(2018YFD0400305);国家蛋鸡产业技术体系(CARS-40-K26)

Optimization of formulation of reconstituted liquid egg by response surface methodology

YANG Yeshuang¹^,²(), ZHANG Yingping¹, CHEN Yifan², ZHANG Jin², LI Huanhuan², CHEN Lihong², TANG Honggang²^,^*(), GAO Bin¹^,^*()

1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650000, China
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2021-03-15 Online:2022-01-25 Published:2022-02-05
Contact: TANG Honggang,GAO Bin

摘要/Abstract

摘要：

为探讨蛋黄比例、结冷胶和氯化钠添加量对复配蛋液凝胶性能的影响,通过单因素试验对凝胶质构特性(硬度、弹性、咀嚼性)、色差值和持水性进行评价;利用Box-Behnken响应面分析法,选取咀嚼性为评价指标建立回归方程得到最优添加量。结果表明,各因素对复配蛋液凝胶咀嚼性的影响顺序为蛋黄比例>结冷胶添加量>氯化钠添加量;复配蛋液最优配方为蛋黄比例64%、蛋清比例36%,另外添加结冷胶0.14%、氯化钠1.5%,此时复配蛋液凝胶的咀嚼性理论值为978.063,验证试验值为910.494。通过响应面优化配方,使蛋液的凝胶性能得到了有效改善,研究结果可为利用复配蛋液制备高品质休闲蛋制品提供相应的技术支撑。

关键词: 复配蛋液, 凝胶性能, 响应面法, 咀嚼性, 持水性

Abstract:

In order to investigate effects of the proportion of yolk, gellan gum and NaCl on gelling properties of reconstituted liquid egg, texture characteristics (hardness, elasticity, chewiness), color and water holding capacity of the gel were evaluated by single factor experiment. To obtain the optimal formulation, the Box-Behnken response surface methodology was used to establish a regression equation with chewiness as evaluation index. The results showed that the order of influence factors on chewiness of reconstituted liquid egg gel was as follows: egg yolk ratio>gellan gum additive amount>sodium chloride additive amount. The optimal formulation was 64% egg yolk and 36% egg albumin, added 0.14% gellan gum and 1.5% NaCl, and the theoretical value of chewiness of the reconsititued liquid egg gel was 978.063, while the verification test value was 910.494. In conclusion, gel performance of liquid egg was improved effectively by formulation optimization with response surface methodology. The research results could provide technical support for preparation of high quality leisure egg products with reconstituted liquid egg.

Key words: reconstituted liquid egg, gelling properties, response surface methodology, chewiness, water holding capacity

中图分类号:

TS253.4

杨叶爽, 张映萍, 陈伊凡, 张晋, 李欢欢, 陈黎洪, 唐宏刚, 高斌. 响应面法优化复配蛋液配方[J]. 浙江农业学报, 2022, 34(1): 153-162.

YANG Yeshuang, ZHANG Yingping, CHEN Yifan, ZHANG Jin, LI Huanhuan, CHEN Lihong, TANG Honggang, GAO Bin. Optimization of formulation of reconstituted liquid egg by response surface methodology[J]. Acta Agriculturae Zhejiangensis, 2022, 34(1): 153-162.

图/表 10

表1 响应面试验设计因素与水平表

Table 1 Factors and levels of response surface experiment %

水平 Level	因素Factors
水平 Level	A蛋黄比例 Egg yolk ratio	B结冷胶添加量 Proportion of gellan gum	C NaCl添加量 Proportion of NaCl
-1	40	0.10	1.0
0	60	0.15	1.5
1	80	0.20	2.0

图1 蛋黄比例对复配蛋液凝胶色泽的影响柱上无相同小写字母表示差异显著(P<0.05)。下同。

Fig.1 Effect of yolk ratio on color of reconstituted liquid egg gel Bars marked without the same lowercase letter indicated significant differences at P<0.05. The same as below.

图2 蛋黄比例对复配蛋液凝胶质构、持水性的影响

Fig.2 Effect of egg yolk ratio on texture and water holding capacity of reconstituted liquid egg gel

图3 结冷胶添加量对复配蛋液凝胶色差的影响

Fig.3 Effect of gellan gum content on color of reconstituted liquid egg gel

图4 结冷胶添加量对复配蛋液凝胶质构、持水性的影响

Fig.4 Effect of gellan gum content on texture and water holding capacity of reconstituted liquid egg gel

图5 氯化钠添加量对复配蛋液凝胶色差的影响

Fig.5 Effect of NaCl content on color of reconstituted liquid egg gel

图6 NaCl添加量对复配蛋液凝胶质构、持水性的影响

Fig.6 Effect of NaCl content on texture and water holding capacity of reconstituted liquid egg gel

表2 响应面试验设计与结果

Table 2 Design and results of the response surface experiment

序号 Number	A蛋黄比例 Egg yolk ratio/%	B结冷胶添加量 Gellan gum content/%	C NaCl添加量 NaCl content/%	咀嚼性 Chewiness
1	80	0.20	1.50	717.908
2	60	0.10	2.00	845.262
3	60	0.10	1.00	715.776
4	80	0.10	1.50	742.939
5	60	0.15	1.50	938.036
6	80	0.15	2.00	611.570
7	60	0.20	2.00	692.126
8	60	0.20	1.00	649.783
9	40	0.10	1.50	498.079
10	60	0.15	1.50	996.298
11	60	0.15	1.50	1 018.102
12	40	0.20	1.50	533.037
13	60	0.15	1.50	974.838
14	40	0.15	1.00	598.011
15	60	0.15	1.50	914.902
16	40	0.15	2.00	540.096
17	80	0.15	1.00	763.664

表3 咀嚼性回归模型方差分析

Table 3 Variance analysis of chewiness regression model

来源 Source	平方和 Sum of squares	自由度 df	均方 Mean square	F值 F-value	P值 P-value
模型Model	4.31×10⁵	9	47 879.45	9.18	0.004 0
A	55 587.45	1	55 587.45	10.66	0.013 8
B	5 470.68	1	5 740.68	1.05	0.339 8
C	182.21	1	182.21	0.035	0.857 0
AB	899.67	1	899.67	0.17	0.690 3
AC	2 217.42	1	2 217.42	0.43	0.535 1
BC	1 898.48	1	1 898.48	0.36	0.565 2
A²	2.06×10⁵	1	2.06×10⁵	39.60	0.000 4
B²	64 763.48	1	64 763.48	12.42	0.009 7
C²	59 302.00	1	59 302.00	11.37	0.011 9
残差Residual	36 494.44	7	5 213.49	—	—
失拟项Lack of fit	29 420.40	3	9 806.80	5.55	0.065 7
纯误差Pure error	7 074.04	4	1 768.51	—	—
总和Cor total	4.67×10⁵	16	—	—	—

图7 各因素交互作用对复配蛋液凝胶咀嚼性的影响

Fig.7 Effect of interaction of factors on chewiness of reconstituted liquid egg gel

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响应面法优化复配蛋液配方

Optimization of formulation of reconstituted liquid egg by response surface methodology

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