【摘要】 该研究以接枝度为评价指标，通过湿法美拉德反应制备咸蛋清肽(salted egg white peptide, SEWP)和乳糖(lactose, L)的糖基化产物(SEWP-L),并运用响应面法优化制备工艺，表征SEWP-L的结构并将其加入猪肉糜凝胶中，考察猪肉糜凝胶的品质。结果表明，SEWP-L的最优制备条件为反应物质量比1∶3.2、反应温度90℃、反应时间170 min、反应pH 7.0,此条件下接枝度为(56.12±0.46)%。经过糖基化改性后SEWP共轭表面的羟基含量升高，发生了共价结合。美拉德反应使SEWP-L的空间结构发生改变，疏水基团暴露，α-螺旋、β-转角的含量降低，β-折叠含量升高。添加SEWP-L可以显著提高猪肉糜的L~*值和b~*值，a~*值降低，持水性提高至(86.31±1.20)%,蒸煮损失率降低至(61.46±0.25)%,猪肉糜凝胶的硬度、弹性、咀嚼性得到改善。咸蛋清肽糖基化改性为咸蛋清资源开发利用提供了新思路，也为食品加工应用提供了一定的参考。更多还原

【Abstract】 In this study, with grafting degree as the evaluation index, the glycosylated product(SEWP-L) of salted egg white peptide(SEWP) and lactose(L) is prepared through wet method Maillard reaction, response surface methodology is used to optimize the preparation process, the structure of SEWP-L is characterized and it is added into minced pork gel to investigate the quality of minced pork gel. The results show that the optimal preparation conditions of SEWP-L are reactant mass ratio of 1∶3.2, reaction temperature of 90 ℃, reaction time of 170 min, and reaction pH of 7.0. Under such conditions, the grafting degree is(56.12±0.46)%. After glycosylation modification, the hydroxyl content on the conjugated surface of SEWP increases, and covalent bonding occurs. Maillard reaction changes the spatial structure of SEWP-L, exposing hydrophobic groups, reducing the content of α-helix and β-turn, and increasing the content of β-sheet. The addition of SEWP-L can significantly increase the L~* value and b~* value of minced pork, and decrease the a~* value. The water holding capacity increases to(86.31±1.20)%, and the cooking loss rate decreases to(61.46±0.25)%. The hardness, elasticity and chewiness of minced pork gel are improved. The glycosylation modification of salted egg white peptide has provided a new idea for the development and utilization of salted egg white resources and also provided certain references for food processing application.更多还原