摘要
通过外界因子对大豆分离蛋白凝胶性影响的研究表明:大豆分离蛋白浓度、加热温度、加热时间是大豆分离蛋白凝胶性的显著影响因子。研究采用响应曲面法(RSM,Response surface methodology)对主要因子浓度、加热温度和加热时间进行了优化。研究表明应用该方法优化大豆分离蛋白凝胶制备条件是可行的,通过优化确定了大豆分离蛋白凝胶的制备条件为:大豆分离蛋白浓度16%,加热温度85℃,加热时间40 min。
Protein concentration, heating temperature and heating time are believed to be the major factors for soy protein isolate gelatinization. The response surface methodology （RSM） was employed to optimize the process variables of these major factors. The study reveals that the RSM is feasible for optimization of gelatin preparation conditions of soy protein isolate. The obtained optimum process parameters are protein concentration 16%, heating temperature 85 ℃ and heating time 40 min.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第2期46-49,共4页
Journal of the Chinese Cereals and Oils Association
关键词
大豆分离蛋白
凝胶
响应面分析法
优化
soy protein isolate, gelatin, response surface methodology, optimization
