超声波降解魔芋葡甘露聚糖工艺的响应面优化  

Optimization of ultrasonic degradation of konjac glucomannan by response surface analysis

作　　者：陈峰[1] 钱和[1] 

机构地区：[1]食品科学与技术国家重点实验室(江南大学),江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2008年第1期146-148,152,共4页Science and Technology of Food Industry

摘　　要：采用超声波降解,以超声波功率、魔芋葡甘露聚糖浓度和超声波作用时间为魔芋葡甘露聚糖降解的影响因素。通过单因素实验,确定了对降解过程影响显著的过程参数,并设计三因素三水平的响应面分析实验,对降解工艺进行优化。最佳工艺条件为:超声波功率为300W、魔芋葡甘露聚糖浓度为4g/L、超声波作用时间为10.35min,得到降解产物的特性粘度为158.6mL/g、分子量为43,831、分散度为1.59。The effects of power of ultrasonic, concentration of konjac glucomannan, ultrasonic processing time on the degradation of konjac glucomannan were studied by ultrasonic degradation. The results showed that the optimum conditions were as follows- power of ultrasonic 300W, concentration of KGM 4g/L, ultrasonic processing time 10min 35s, Under the conditions,the degradation characteristic viscosity was 158.6mL/g, molecular weight and the bandwidth of molecular weight distribution were 43,831and 1.59.

关 键 词：魔芋葡甘露聚糖 超声波降解 响应面分析 

分 类 号：TS201.23[轻工技术与工程—食品科学]