| 响应曲面优化木瓜蛋白酶提高大豆分离蛋白乳化性的研究 |
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| 引用本文： | 张平安,赵秋艳,李宁,宋莲军,乔明武,张建威.响应曲面优化木瓜蛋白酶提高大豆分离蛋白乳化性的研究[J].河南农业大学学报,2011,45(5):585-589. |
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| 作者姓名： | 张平安 赵秋艳 李宁 宋莲军 乔明武 张建威 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南郑州,450002 |
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| 基金项目： | 河南省教育厅自然科学研究计划(2009B550002) |
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| 摘 要： | 利用响应曲面法对木瓜蛋白酶提高大豆分离蛋白的乳化性条件进行优化.在单因素试验的基础上,根据Box-Behnken中心组合设计原理,选取酶质量分数、反应时间和反应温度3因素进行响应曲面分析,建立大豆分离蛋白乳化活性和乳化稳定性的2次多项数学模型.在分析各因素的显著性和交互作用后,得出提高大豆分离蛋白乳化性的最佳条件为:酶...
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| 关 键 词： | 大豆分离蛋白 木瓜蛋白酶 乳化性 响应面分析 |
Response surface methodology as an approach to optimize the emulsifying ability of SPI modified by papain |
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| ZHANG Ping-an,ZHAO Qiu-yan,LI Ning,SONG Lian-jun,QIAO Ming-wu,Zhang Jian-wei.Response surface methodology as an approach to optimize the emulsifying ability of SPI modified by papain[J].Journal of Henan Agricultural University,2011,45(5):585-589. |
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| Authors: | ZHANG Ping-an ZHAO Qiu-yan LI Ning SONG Lian-jun QIAO Ming-wu Zhang Jian-wei |
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| Institution: | ZHANG Ping-an,ZHAO Qiu-yan,LI Ning,SONG Lian-jun,QIAO Ming-wu,Zhang Jian-wei(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China) |
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| Abstract: | Response surface analysis was applied to optimize the emulsifying ability of SPI modified by papain.On the basis of one-factor experiments,the Box-Behnken center-united experimental design principles were used to design the experiments and the response surface analysis of 3 factors and 3 levels was adopted.A second order quadratic equation for EA and ESI was studied.After analys fing the significance of various factors and interactions,the optimal reaction conditions of improving SPI emulsification were con... |
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| Keywords: | SPI papain emulsification response surface analysis |
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