| 大豆蛋白超声磷酸化加工工艺的Box-Behnken模型优化 |
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| 引用本文： | 王喜波,迟玉杰.大豆蛋白超声磷酸化加工工艺的Box-Behnken模型优化[J].农业机械学报,2011,42(11):130-134. |
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| 作者姓名： | 王喜波 迟玉杰 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 基金项目： | 国家高技术研究发展计划（863计划）资助项目（2006AA10Z322）;黑龙江省自然科学基金重点项目（ZD200902）;国家现代农业产业技术体系建设专项资金资助项目;黑龙江省教育厅科学技术研究项目（11531022） |
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| 摘 要： | 采用超声波处理技术协同大豆蛋白磷酸化加工以提高大豆蛋白的乳化性质,利用Box-Behnken模型对加工工艺过程进行优化,所得模型拟合度高,可用于实际分析和预测.利用响应面分析法探讨了三聚磷酸钠(STP)质量分数、超声波功率、超声波处理时间3因素对改性产物乳化性质的影响,优化的制备工艺条件为:STP质量分数9.65％、超声波功率490W、超声波处理时间34 min,在此条件下产物乳化活性为70.8,乳化稳定性为30.2 min,分别是空白样品的2.18倍和1.57倍.
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| 关 键 词： | 大豆蛋白 乳化性质 超声波 磷酸化作用 工艺优化 |
Optimization on the Technology of Ultrasound-phosphorylation Soybean Proteins by Box-Behnken Model |
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| Wang Xibo and Chi Yujie.Optimization on the Technology of Ultrasound-phosphorylation Soybean Proteins by Box-Behnken Model[J].Transactions of the Chinese Society of Agricultural Machinery,2011,42(11):130-134. |
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| Authors: | Wang Xibo and Chi Yujie |
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| Institution: | Northeast Agricultural University;Northeast Agricultural University |
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| Abstract: | Ultrasound-phosphorylation was used to modify soybean proteins to improve the emulsification property.Based on the single factor experiments,technology was established and optimized by central composite design theory of Box-Behnken.The response model was valid in analyzing and predicting the extent of EAI due to its higher fitting degree and less experimental error.The effect on emulsifying properties of soybean proteins modified by ultrasound-chemistry phosphorylation(UP-SP) were analyzed,and the optimized... |
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| Keywords: | Soybean proteins Emulsification property Ultrasound Phosphorylation Technology optimization |
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