The purpose of this study was to establish optimal conditions for microwave-assisted phosphorylation modification of egg white. Response surface methodology was used to model and optimize the degree of phosphorylation, solubility, foaming ability, and foaming stability of egg white powder. The concentration of sodium tripolyphosphate, microwave power, and microwave time were selected as the main processing conditions in the phosphorylation modification of egg white protein. The following 3 conditions for optimal phosphorylation modification of egg white are the concentration of sodium tripolyphosphate of 33.84 g/L, microwave power of 419.38 W, and microwave time 90 s for maximum functional properties (solubility, foaming ability and foaming stability) and the concentration of sodium tripolyphosphate of 32.97 g/L, microwave power of 429.29 W and microwave time of 90 s for maximum foaming properties (foaming ability and foaming stability), respectively. We consequently succeeded in phosphorylation modification with microwave assistance and confirmed the various desirable properties of optimal phosphorylation modification.

中文翻译：

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响应面法利用微波辅助磷酸化改善蛋清的起泡和溶解度。

本研究的目的是为蛋清的微波辅助磷酸化修饰建立最佳条件。采用响应面法对蛋清粉的磷酸化程度、溶解度、起泡能力和起泡稳定性进行建模和优化。选择三聚磷酸钠浓度、微波功率和微波时间作为蛋清蛋白磷酸化修饰的主要工艺条件。蛋清最佳磷酸化改性的三个条件是三聚磷酸钠浓度为 33.84 g/L，微波功率为 419.38 W，微波时间为 90 s 以获得最大功能特性（溶解度、起泡能力和起泡稳定性）和浓度三聚磷酸钠32.97 g/L，微波功率429。分别为 29 W 和 90 s 的微波时间以获得最大的发泡性能（发泡能力和发泡稳定性）。因此，我们成功地利用微波辅助进行了磷酸化修饰，并证实了最佳磷酸化修饰的各种理想特性。