{"title":"干湿加热法乳清蛋白-果胶共轭物:利用响应面方法和箱式贝肯设计进行优化","authors":"A. D. Setiowati, Elita Yeliani, Chusnul Hidayat","doi":"10.22146/agritech.71301","DOIUrl":null,"url":null,"abstract":"The recent progress in glycation of proteins utilizing saccharides through the Maillard reaction has garnered substantial attention, with a specific emphasis on Whey Protein Concentrate (WPC). Conjugation mode is frequently intricate and poses challenges when scaling up for large-scale production. Consequently, this investigation sought to optimize the conditions of the WPC-pectin conjugation process using Response Surface Methodology (RSM) in conjunction with Box-Behnken design (BBD). The experimentation was executed employing a cabinet dryer, incorporating both wet and dry heating procedures to yield a WPC-pectin conjugate exhibiting favorable functional properties. The independent variables investigated encompassed pectin concentration (ranging from 0 to 1%), pH (ranging from 6 to 8), and drying time (ranging from 2 to 6 hours), The measured responses encompassed the emulsion stability index (ESI), emulsifying activity index (EAI), and solubility. Analyzing the experimental data underwent scrutiny for model sufficiency through diagnostic plots, and a second-order polynomial equation was fitted through multi-response regression analysis, resulting in a high coefficient of determination (R 2 ) value. The most effective parameters were identified as a pectin concentration of 0.49%, pH 6.7, and a drying duration of 4.12 hours, yielding a peak ESI of 452.267 minutes, EAI measuring 49.95 m 2 g -1 , and solubility reaching 48.09%. Further experiments were conducted to validate these outcomes, and the presence of the Maillard reaction was confirmed using Fourier Transform Infrared Spectrum (FTIR). The et-dry method demonstrated efficacy in producing WPCpectin conjugates with commendable functional properties.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":null,"pages":null},"PeriodicalIF":0.2000,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization using Response Surface Methodology with Box-Behnken Design\",\"authors\":\"A. D. Setiowati, Elita Yeliani, Chusnul Hidayat\",\"doi\":\"10.22146/agritech.71301\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The recent progress in glycation of proteins utilizing saccharides through the Maillard reaction has garnered substantial attention, with a specific emphasis on Whey Protein Concentrate (WPC). Conjugation mode is frequently intricate and poses challenges when scaling up for large-scale production. Consequently, this investigation sought to optimize the conditions of the WPC-pectin conjugation process using Response Surface Methodology (RSM) in conjunction with Box-Behnken design (BBD). The experimentation was executed employing a cabinet dryer, incorporating both wet and dry heating procedures to yield a WPC-pectin conjugate exhibiting favorable functional properties. The independent variables investigated encompassed pectin concentration (ranging from 0 to 1%), pH (ranging from 6 to 8), and drying time (ranging from 2 to 6 hours), The measured responses encompassed the emulsion stability index (ESI), emulsifying activity index (EAI), and solubility. Analyzing the experimental data underwent scrutiny for model sufficiency through diagnostic plots, and a second-order polynomial equation was fitted through multi-response regression analysis, resulting in a high coefficient of determination (R 2 ) value. The most effective parameters were identified as a pectin concentration of 0.49%, pH 6.7, and a drying duration of 4.12 hours, yielding a peak ESI of 452.267 minutes, EAI measuring 49.95 m 2 g -1 , and solubility reaching 48.09%. Further experiments were conducted to validate these outcomes, and the presence of the Maillard reaction was confirmed using Fourier Transform Infrared Spectrum (FTIR). 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引用次数: 0
摘要
最近,通过马氏反应(Maillard reaction)利用糖类对蛋白质进行糖化的研究进展引起了广泛关注,其中特别强调了浓缩乳清蛋白(WPC)。糖化模式往往错综复杂,给大规模生产带来挑战。因此,本研究试图利用响应面方法学(RSM)结合盒式贝肯设计(BBD)来优化 WPC 与pectin 共轭过程的条件。实验采用柜式干燥机,结合湿法和干法加热程序,以获得具有良好功能特性的木塑-pectin共轭物。研究的自变量包括果胶浓度(0-1%)、pH 值(6-8)和干燥时间(2-6 小时),测量的反应包括乳液稳定性指数(ESI)、乳化活性指数(EAI)和溶解度。通过诊断图对实验数据进行分析,以确保模型的充分性,并通过多反应回归分析拟合了二阶多项式方程,得出了较高的决定系数(R 2)值。最有效的参数被确定为果胶浓度 0.49%、pH 值 6.7 和干燥持续时间 4.12 小时,从而得到峰值 ESI 为 452.267 分钟、EAI 为 49.95 m 2 g -1 和溶解度达到 48.09%。为了验证这些结果,还进行了进一步的实验,并利用傅立叶变换红外光谱(FTIR)确认了 Maillard 反应的存在。等干法在生产具有良好功能特性的 WPCpectin 共轭物方面证明了其有效性。
Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization using Response Surface Methodology with Box-Behnken Design
The recent progress in glycation of proteins utilizing saccharides through the Maillard reaction has garnered substantial attention, with a specific emphasis on Whey Protein Concentrate (WPC). Conjugation mode is frequently intricate and poses challenges when scaling up for large-scale production. Consequently, this investigation sought to optimize the conditions of the WPC-pectin conjugation process using Response Surface Methodology (RSM) in conjunction with Box-Behnken design (BBD). The experimentation was executed employing a cabinet dryer, incorporating both wet and dry heating procedures to yield a WPC-pectin conjugate exhibiting favorable functional properties. The independent variables investigated encompassed pectin concentration (ranging from 0 to 1%), pH (ranging from 6 to 8), and drying time (ranging from 2 to 6 hours), The measured responses encompassed the emulsion stability index (ESI), emulsifying activity index (EAI), and solubility. Analyzing the experimental data underwent scrutiny for model sufficiency through diagnostic plots, and a second-order polynomial equation was fitted through multi-response regression analysis, resulting in a high coefficient of determination (R 2 ) value. The most effective parameters were identified as a pectin concentration of 0.49%, pH 6.7, and a drying duration of 4.12 hours, yielding a peak ESI of 452.267 minutes, EAI measuring 49.95 m 2 g -1 , and solubility reaching 48.09%. Further experiments were conducted to validate these outcomes, and the presence of the Maillard reaction was confirmed using Fourier Transform Infrared Spectrum (FTIR). The et-dry method demonstrated efficacy in producing WPCpectin conjugates with commendable functional properties.