霍一凡¹，李先平¹，宿楠雪¹，丁 玉¹，白 杰¹，马 娟²，马 彪²，赵保堂^1*

（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；

2.康乐县新华牧业有限责任公司，甘肃康乐 731500）

摘要：本文采用葡萄糖氧化酶对鸡蛋蛋清液进行脱糖处理，研究了酶解时间、鸡蛋蛋清液pH、酶添加量、酶解温度、料液比、H₂O₂添加量对脱糖率的影响。在此基础上运用响应面法确定脱糖最优工艺参数为料液比20∶3 g/mL、pH 5.8、葡萄糖氧化酶添加量2.0 U/g、酶解温度37 ℃、酶解时间2.5 h、H₂O₂添加量0.3%，在此条件下鸡蛋蛋清液脱糖率为76.5%±0.6%。理化指标测定表明，脱糖处理后鸡蛋蛋清粉的起泡性增加了20.69%；泡沫稳定性提高了75.01%；持水性提高了8.38%；乳化性质基本保持不变；持油性下降了13.15%。采用Herschel-Bulkley模型对蛋清液脱糖前后的剪切应力进行拟合，结果表明脱糖蛋清液的交联指数降低，稠度系数HB减小，非牛顿流动性有所减弱，流变特性指数n增大；Cross模型对流动性进行拟合，结果表明脱糖蛋清液黏性降低。

关键词：鸡蛋蛋清液；葡萄糖氧化酶；脱糖；流变学特性

中图分类号：TS253.4    文献标识码：A    文章编号：1674-506X（2022）04-0058-0008

Study of Response Surface Methodology to Optimize the Process of Glucose Oxidase for Egg White Glucose Removal

HUO Yifan¹, LI Xianping¹, SU Nanxue¹, DING Yu¹, BAI Jie¹, MA Juan², MA Biao², ZHAO Baotang^1*

（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;

2.Kangle County Xinhua Animal Husbandry Co., Ltd., KangLe Gansu 731500, China）

Abstract：In this paper, glucose oxidase was used to desugar egg white. The effects of enzymolysis time, egg white pH, enzyme dosage, enzymolysis temperature, solid- liquid ratio and hydrogen peroxide dosage on desugaring rate were studied. On this basis, the response surface method was used to determine the optimal process parameters for desugarization: Under the conditions of material- liquid ratio 20: 3 g/mL, pH 5.8, glucose oxidase dosage 2.0 U/g, enzymolysis temperature 37 ℃, enzymolysis time 2.5 h, H₂O₂ dosage 0.3%, the desugaring rate of egg white was 76.5%±0.6%. The determination of physical and chemical indexes showed that the foaming ability of egg white powder increased by 20.69% after desugaring treatment, foam stability increased by 75.01%; water holding capacity increased by 8.38%; the emulsifying properties remained basically unchanged, and the oil holding capacity decreased by 13.15%. At the same time, the Herschel-Bulkley model was used to fit the shear stress of egg white liquid before and after desugarization and the cross-linking index of desugared egg white decreased, the consistency coefficient (HB) decreased, the non- Newtonian fluidity weakened, and the rheological property index (n) increased; A Cross model was fitted to the fluidity, and the results indicated that the viscosity of the deglycated egg white liquid was reduced.

Keywords：egg white liquid; glucose oxidase; desugarization; rheological properties

doi：10.3969/j.issn.1674-506X.2022.04-010

收稿日期：2021-12-07

基金项目：甘肃农业大学国家级大学生创新创业训练计划项目（202210733022）

作者简介：霍一凡（2001-），女，本科生。

*通信作者：赵保堂（1985-），男，博士，副教授。研究方向：天然产物的结构与功能。

引用格式：霍一凡,李先平,宿楠雪,等.响应面法优化葡萄糖氧化酶脱蛋清葡萄糖的工艺研究[J].食品与发酵科技,2022,58(4):58-64,92.