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| Optimization by Response Surface Methodology of Infrared Radiation-Assisted Modification of Plasma Protein Powder for Enhanced Heat-Induced Gel Strength |
| LING Yun-xiao;JIANG Chen;ZHENG Juan;CHENG Hai-long;WU Qi-yun;JIANG Shao-tong;CAI Ke-zhou |
| Anhui Province Key Laboratory for Agricultural Processing Product, School of Biotechnology and Food Engineering,
Hefei University of Technology, Hefei 230009, China |
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Abstract In this study, infrared radiation was applied to initiate the Maillard reaction of plasma protein powder with
maltodextrin which provides carbonyl groups to enhance the heat-induced gel strength of plasma protein powder. The effects
of infrared radiation time, reaction temperature and maltodextrin concentration were investigated on the quality of plasma
protein powder, as evaluated in terms of solubility, heat-induced gel strength and color parameters. The optimal conditions
for infrared radiation-assisted Maillard reaction were determined by response surface methodology as 92 ℃, 17 min and
0.56% for reaction temperature, infrared radiation time and maltodextrin concentration, respectively. Under the optimized
conditions, the heat-induced gel strength of modified plasma protein powder was 175.52 g/cm2, which showed a 1.56-fold
increase when compared with the control group (68.57 g/cm2).
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2013, Vol. 27 
