Optimization approaches to thermally induced egg white lysozyme gel.
- 1 January 1986
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 50 (8) , 2039-2046
- https://doi.org/10.1271/bbb1961.50.2039
Abstract
Mapping super-simplex optimization (MSO) and the response surface method (RSM) were performed to determine the optimum conditions for giving the maximum gel breaking strength (BS) of heat-induced lysozyme gel. A maximum BS of 138.8dyn/cm2 was obtained at pH 7.24, NaCl 46.9mM, dithiothreitol 7.0 mM and a heating time 12.7min at 80°C by MSO. However, a low predicted maximum value of 22.7dyn/cm2 was obtained by using RSM at conditions close to those for the local optimum in MSO after iterative steps. A multiple regression, analysis showed the significant contribution of NaCl (p<0.01) and dithiothreitol (p<0.05) to gel formation. It is suggested that an ion shielding effect by salt and disruption of the disulfide bonds, causing exposure of the hydrophobic regions followed by interchanges between sulfhydryl and disulfide groups, were responsible for the heat-induced gelation of lysozyme.Keywords
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