小麦胚微波稳定化工艺参数响应面法优化  

Optimization of Technological Parameters of Microwave Stabilization for Wheat Germ Using Response Surface Analysis Method

作　　者：周显青[1] 张玉荣[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《农业机械学报》2009年第1期105-109,119,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家"十五"科技攻关计划资助项目(2001BA501A)

摘　　要：在对微波稳定各因素分析的基础上,选取影响小麦胚脂肪酶(E.C.3.1.1.3)相对酶活力的因素作响应面分析,利用Design-Expert软件建立数学模型,并对各因素及其相互之间的交互作用进行了分析。结果表明:投料量与小麦胚初始含水率,投料量与微波功率,小麦胚初始含水率与处理时间,微波功率与处理时间对小麦胚脂肪酶相对酶活力的交互作用显著,在微波功率为675 W,初始含水率为15%,投料量为180 g,处理时间为3.0 min时,灭酶效果最好,脂肪酶相对酶活力为14%。In order to obtain the lowest lipase （E. C. 3.1.1.3） relative activities of wheat germ, the factors and levels of microwave stabilization for wheat germ were selected to carry out the response surface analysis （RSA） based on the analysis of critical factors, which would influence the efficiency of lipase destroying in wheat germ after treatment. The mathematical model was established by using of the Design-Expert software, and the effect of various factors and their interactions were analyzed as well. The results showed that the interactions between wheat germ quantity （WGQ） and initial moisture content （IMC）, WGQ and microwave power （MP）, IMC and treatment time （TT）, and MP and TT, on the lipase relative activity （LRA） of wheat germ after microwave treatment were significant, and the optimal parameters were MP 675 W, IMC 15 %, WGQ 180 g, TT 3.0 min.

关 键 词：小麦胚 微波加热 稳定化 脂肪酶相对酶活力 响应面分析法 

分 类 号：TS201.1[轻工技术与工程—食品科学]