Keywords

Egg Albumin, Papain, Foaming Property, Foam Stability, Response Surface Methodology

Abstract

Optimizing the process of papain improving the foaming performance of egg white protein. On the basis of the single factor experiment, the test levels of the independent variables enzymatic hydrolysis time, papain addition amount, enzymatic hydrolysis temperature, and pH value were determined. With the foaming property and foam stability as the response values, the Box-Behnken experimental design method was used to study Effects of individual variables and their interactions on egg white protein foamability and foam stability. Then, Design Expert software was used to conduct response surface analysis, simulate the prediction model of the quadratic polynomial regression equation, and determine the best combination of conditions for egg white protease modification. The results show that the egg white protein foam stability enzymatic hydrolysis model is not significant, but the foaming enzymatic hydrolysis model is significant. Under the optimal process parameters, the enzymatic hydrolysis time is 45 minutes, the enzyme addition amount is 38.2 mg/5mL egg white, the enzymatic hydrolysis temperature is 47.5¡ãC, and the pH is 6. Under the condition of 3, the foaming property of egg white protein can reach 2.09. Under this condition, the foaming property of egg white protein can be increased by about 140%.

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Original research done by Sun Chunmei, Xu Mingsheng, Du Huaying, Tu Yonggang, Nie Xuliang, Dong Pan, Zhao Yan

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