Optimization of Microwave-Assisted Preparation of Heat-Induced Myofibrillar Protein Gel by Response Surface Methodology
HAN Keying, WEI Sumeng, YANG Yuling, LI Shanshan, ZHOU Lei
Collaborative Innovation Center for Modern Grain Circulation and Safety of Jiangsu Province, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
Abstract：In this study, we optimized the processing conditions for improved microwave heating-induced gel properties and structure of chicken breast myofibrillar protein (MP) by combined use of one-factor-at-a-time method and response surface methodology (RSM). The independent variables were microwave power, heating time and the pH of MP solution. The responses were gel hardness, elasticity and water-holding capacity. Mathematical models were built indicating each response as a function of the independent variables. The interaction among the three variables was studied. The results showed that the optimum conditions were as follows: 400 W, 15 s and pH 6.0. Under these conditions, the gel hardness, elasticity and waterholding capacity were 45.48 g, 0.82 and 88.86%, respectively. The optimization results demonstrated that MP gels with better textural properties and higher water-holding capacity could be obtained by low-power microwave heating for a long period of time.
韩柯颖，魏苏萌，杨玉玲，李珊珊，周 磊. 响应面法优化微波加热制备肌原纤维蛋白凝胶工艺[J]. 肉类研究, 2020, 34(9): 31-38.
HAN Keying, WEI Sumeng, YANG Yuling, LI Shanshan, ZHOU Lei. Optimization of Microwave-Assisted Preparation of Heat-Induced Myofibrillar Protein Gel by Response Surface Methodology. Meat Research, 2020, 34(9): 31-38.
2020, Vol. 34 
