基于Plackett-Burman试验设计筛选大豆分离蛋白膜制备的主要工艺因素  

Screening of main process factors impacting the comprehensive performance of soy protein isolate film using Plackett-Burman design

作　　者：王璐瑶 何淑蹇 冉锐敏 何宾宾 周敏 陈赛艳 王彩霞[1] 冀俊杰[2] WANG Luyao;HE Shujian;RAN Ruimin;HE Binbin;ZHOU Min;CHEN Saiyan;WANG Caixia;JI Junjie(College of Food Science,Sichuan Agricultural University,Ya’an 625014,Sichuan,China;Shandong Technician Institute,Jinan 250200,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]山东技师学院,济南250200

出　　处：《中国油脂》2021年第11期73-77,共5页China Oils and Fats

基　　金：四川省科技计划项目(2020YFN0147);四川省大学生创新训练计划项目。

摘　　要：筛选出影响大豆分离蛋白膜综合性能的主要工艺因素,为进一步优化分析提供实践基础与理论指导。采用主成分分析和Plackett-Burman(PB)试验对大豆分离蛋白膜的综合性能进行评价,筛选出影响大豆分离蛋白膜综合性能的主要工艺因素。结果表明:根据主成分分析和PB试验,对大豆分离蛋白膜综合性能的影响从大到小依次是甘油添加量>温度>pH>搅拌速度>亚硫酸钠添加量,其中甘油添加量(p=0.0065)、温度(p=0.0339)和pH(p=0.0402)为显著影响因素。运用主成分分析法和PB试验进行大豆分离蛋白膜制备工艺条件的筛选稳定可行,是一种经济有效的方法。The basis of practice and the theoretical guidance to the further optimal analysis of key preparation process factors impacting the comprehensive performance of soy protein isolate(SPI)film was provided through the screening experiment.The principal component analysis and Plackett-Burman design was used to evaluate the comprehensive performance of SPI film,and screen the key factors impacting the comprehensive performance of SPI film.The results showed that according to the results of Plackett-Burman design and principal component analysis,the order from high to low of the effects of five factors on the comprehensive performance of SPI film was glycerol dosage,temperature,pH,stirring speed,sodium sulfite dosage,among which glycerol dosage(p=0.0065),temperature(p=0.0339)and pH(p=0.0402)were significant factors.The key preparation process of SPI film optimized by principal component analysis and Plackett-Burman design was stable and feasible,which was proved to be an economical and effective method.

关 键 词：大豆分离蛋白膜 主成分分析 Plackett-Burman试验设计 

分 类 号：TS206.4[轻工技术与工程—食品科学] TS201.7[轻工技术与工程—食品科学与工程]