| 中心组合设计优化超高压处理的大豆蛋白体外消化工艺 |
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| 引用本文： | 苏丹,李树君,赵凤敏,刘威.中心组合设计优化超高压处理的大豆蛋白体外消化工艺[J].农产品加工．学刊,2009(10). |
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| 作者姓名： | 苏丹 李树君 赵凤敏 刘威 |
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| 作者单位： | 中国农业机械化科学研究院,北京,100083 |
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| 基金项目： | 中加国际科技合作项目(2007DFA30820) |
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| 摘 要： | 将超高压应用于大豆蛋白体外消化预处理。选用压力、胃蛋白酶用量和胰蛋白酶用量为自变量,水解度为因变量,采用中心组合设计,研究各自变量及其交互作用对大豆蛋白水解度的影响。利用SAS6.0和响应面分析相结合的方法,模拟得到二次多项式回归方程的预测模型,并确定超高压处理的大豆蛋白体外消化最佳条件为:压力580MPa,胃蛋白酶用量1.1%,胰蛋白酶用量3.2%。
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| 关 键 词： | 超高压 大豆蛋白 体外消化 工艺优化 |
Technological Optimization of In Vitro Enzymatic Digestion of Soy Protein of High Hydrostatic Pressure Processing by Central Composite Design |
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| Su Dan,Li Shujun,Zhao Fengmin,Liu Wei.Technological Optimization of In Vitro Enzymatic Digestion of Soy Protein of High Hydrostatic Pressure Processing by Central Composite Design[J].Nongchanpin Jlagong.Xuekan,2009(10). |
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| Authors: | Su Dan Li Shujun Zhao Fengmin Liu Wei |
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| Institution: | Chinese Academy of Agricultural Mechanization Sciences;Beijing100083;China |
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| Abstract: | High hydrostatic pressure (HHP) was used for pre-treatment of in vitro enzymatic digestibility of soy protein isolate(SPI) in this study.The pressure,pepsin/substrate ratio and pancreatin/substrate ratio were varied according to the centralcomposite design with the aim of assessing the effects of these variables and their interactions on the degree of hydrolysis ofSPI.The predictive polynomial quadratic equations model was developed by SAS 6.0 software.According to the results ofregress equations calculatio... |
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| Keywords: | HHP soy protein In vitro enzymatic digestion technological optimization |
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