响应面优化大豆蛋白降粘工艺的研究  

Optimization for Viscosity Reduction of Soybean Protein Using Response Surface Methodology

作　　者：杨光[1] 隋宁[1] 杨波[1] 王路清[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《大豆科学》2010年第6期1028-1032,共5页Soybean Science

基　　金：上海市科技攻关重点资助项目(08521102000);上海市自然科学基金资助项目(08ZR1415200)

摘　　要：通过试验选取温度、pH和BaCl2浓度作为Box-Behnken设计的变量,利用响应面法分析得到大豆蛋白降粘的优化条件。结果表明:大豆蛋白降粘的适宜参数为温度42℃、pH4.2、BaCl2浓度1.2%,在此条件下,大豆蛋白的粘度可降低至29.3 mPa.s,与空白样相比降粘率可达95.4%。Viscosity reduction technology of soybean protein was optimized with response surface methodology.Based on pre-experiments,temperature,pH,concentration of barium chloride were considered as the factors for Box-Behnken design.Results showed that the optimum parameters of soybean viscosity reduction were temperature 42℃,pH4.2 and concentration of barium chloride 1.2%.Under such conditions,the viscosity of soybean protein was 29.3 mPa·s.Compared to the control sample,viscosity reduction yield achieved 95.4%.

关 键 词：大豆蛋白 粘度 响应面法 

分 类 号：TQ432[化学工程]