| 响应曲面法优化小麦麸皮超高压改性条件 |
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| 引用本文： | 李梦琴,王跃,徐艳艳,周洪禄,刘延奇.响应曲面法优化小麦麸皮超高压改性条件[J].浙江农业学报,2011,23(3):0. |
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| 作者姓名： | 李梦琴 王跃 徐艳艳 周洪禄 刘延奇 |
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| 作者单位： | 1.河南农业大学 食品科学技术学院,河南 郑州 450002；2郑州轻工业学院 食品与生物工程学院,河南 郑州 450002 |
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| 基金项目： | 农业部绿色农业公益项目，河南省重点学科 |
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| 摘 要： | 通过单因素试验和响应曲面法,优化了超高压改性小麦麸皮的条件。优化的工艺条件为：当处理压力400 MPa,处理时间20 min,料水比18∶100(W/V)时,小麦麸皮的持水力(WHC)、膨胀力(SC)、可溶性膳食纤维(SDF)百分含量分别为3.08 g·g-1,1.49 v·g-1,3.12%。
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| 关 键 词： | 小麦麸皮 超高压 改性 响应曲面法 |
Response surface optimization of ultra-high pressure modification conditions of the wheat bran |
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| LI Meng-qin,WANG Yue,XU Yan-yan,ZHOU Hong-lu,LIU Yan-qi.Response surface optimization of ultra-high pressure modification conditions of the wheat bran[J].Acta Agriculturae Zhejiangensis,2011,23(3):0. |
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| Authors: | LI Meng-qin WANG Yue XU Yan-yan ZHOU Hong-lu LIU Yan-qi |
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| Institution: | 1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002,China；2School of Food & Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002,China |
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| Abstract: | The optimal modification condition of wheat bran was optimized by single factor test and response surface method.The effects of ultra-high pressure,processing time,ratio of solid to liquid on the response of the holding water capacity(WHC),swelling capacity(SC),soluble dietary fiber content(SDF%) of wheat bran were studied.The regression equations of WHC,SC and SDF% were built by response surface analysis method.The optimum process parameters were obtained as follows:the ultra-high pressure was 400 Mpa,proc... |
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| Keywords: | wheat bran ultra-high pressure modification response surface analysis method |
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