响应面法优化魔芋多糖蛋白互配体系凝胶特性  

Optimization of composite system of konjac polysaccharide and soybean protein isolate on gel properties by response surface methodology

作　　者：庄远红[1,2] 王丽霞[1] 林娇芬[1,2] 林志超[2] 陈芸芸[1] 

机构地区：[1]闽南师范大学生物科学与技术系,福建漳州363000 [2]闽南师范大学菌物产业工程技术中心,福建漳州363000

出　　处：《扬州大学学报（农业与生命科学版）》2013年第4期73-79,共7页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：漳州市自然科学基金资助项目(ZZ2013J06);福建省高校教学质量与教学改革工程项目(闽教高[2011]69号);闽南师范大学杰出青年科研人才计划项目(SJ1114)

摘　　要：采用响应面分析法研究多糖中魔芋精粉含量、K+浓度、pH值、溶胀温度对魔芋多糖蛋白互配体系凝胶特性的影响。在单因素试验基础上,采用二次正交旋转组合设计试验,以魔芋精粉含量、K+浓度、pH值、溶胀温度为影响因素,凝胶强度、黏聚性和咀嚼性为响应值建立二次回归方程,通过响应面分析得到对3种凝胶特性影响的主次因素和优化条件,并采用组合赋权法确定三者权重,利用回归分析获得高性能魔芋多糖蛋白凝胶的最终优化工艺。结果表明:各因素对凝胶强度的影响由大到小依次为K+浓度、pH值、魔芋精粉含量、溶胀温度,对凝胶黏聚性和咀嚼性的影响由大到小依次为魔芋精粉含量、K+浓度、溶胀温度、pH值;凝胶强度、黏聚性和咀嚼性对评价高性能凝胶所占权重分别为0.356、0.221、0.423,高性能魔芋多糖蛋白凝胶的最终优化工艺:多糖中魔芋精粉含量为22.35%,K+浓度为1.05%,pH值为12.6,溶胀温度为82.8℃。ABSTRACT： The effect of konjac polysaccharide content, K＋ concentration, pH, swelling temperature on gel properties in composite system of konjac polysaccharide and soybean protein isolate were studied by response surface methodology. On the basis of single factor tests, quadratic rotation-orthogonal combination was designed, and the method of response surface analysis was adopted to build a second order quadratic equation for obtaining the primary and secondary impact factors and optimal conditions of three gel properties. Moreover, response surface and contour were graphed with the gel strength, cohesiveness and chewiness as the response value, and effects of konjac polysaccharide content, K＋ concentra- tion, pH, swelling temperature were explored. Combination weighting approach was employed to determine the weights of the gel properties, and then the ultimate optimal process of high performance gel was obtained by using regressive anal- ysis. The results indicated that the effect order of all the factors to the gel strength was as follows： K＋ concentration） pH） konjac polysaccharide content） swelling temperature. The effect order to the cohesiveness and chewiness was as follows： konjac polysaecharide content） K＋ concentration〉 swelling temperature） pH. The weight of high perform- ance gel distribution were 0. 356 for gel strength, 0. 221 for cohesiveness, and 0. 423 for chewiness, and the ultimate optimal process was： konjac polysaccharide content of 22.35 %, K＋ concentration of 1.05%, pH of 12.6, swelling temperature of 82. 8 ℃.

关 键 词：魔芋精粉 卡拉胶 大豆分离蛋白 凝胶强度 黏聚性 咀嚼性 响应面法 组合赋权法 

分 类 号：TQ91[化学工程] TS201.7[轻工技术与工程—食品科学]