响应曲面法优化玉米谷蛋白凝胶制备工艺的研究  

Optimization of Preparation Process of Corn Glutelin Gel with Response Surface Methodology

作　　者：李梦琴[1] 李运罡[1] 张剑[1] 吕名蕊[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2008年第11期241-245,共5页Food Science

基　　金：河南省重大科技攻关项目(072101110100)

摘　　要：本研究通过单因素试验和响应曲面法,优化了玉米谷蛋白凝胶制备工艺。以加热温度、加热时间、氯化钠添加量为因素,以凝胶硬度、内聚性、胶凝性和咀嚼性为响应值对实验进行响应面设计,建立了凝胶硬度、内聚性、胶凝性和咀嚼性的回归模型,优化得到最佳工艺条件为加热温度91.33℃、加热时间64.04min、氯化钠添加量8.25%。The preparation process of cron glutelin gel was optimized by mono-factor test and response surface methodology. The effects of heating temperature, heating time and addition amount of NaCl on the response value of the gel hardness, cohesiveness, gumminess and chewiness were stuied by response surface methodology. The optimal process parameters are derermined as follows： heating temperature 91.33 ℃, heating time 64.04 rain, and addition amount of NaCl 8.25%.

关 键 词：玉米谷蛋白 凝胶 质构特性 响应曲面 

分 类 号：TS201.1[轻工技术与工程—食品科学]