|Table of Contents|

Optimization for Viscosity Reduction of Soybean Protein Using Response Surface Methodology(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2010年06期
Page:
1028-1032
Research Field:
Publishing date:

Info

Title:
Optimization for Viscosity Reduction of Soybean Protein Using Response Surface Methodology
Author(s):
YANG Guang SUI Ning YANG Bo WANG Lu-qing
School of Medical Instrument and Food Engineering,Shanghai University for Science and Technology,Shanghai 200093,China
Keywords:
Soybean proteinViscosityResponse surface methodology
PACS:
TQ646.5
DOI:
10.11861/j.issn.1000-9841.2010.06.1028
Abstract:
Viscosity reduction technology of soybean protein was optimized with response surface methodology. Based on pre-experiments, temperature, pH, concentration of barium chloride were considered as the factors for Box-Behnken design. Results showed that the optimum parameters of soybean viscosity reduction were temperature 42℃, pH4.2 and concentration of barium chloride 1.2%. Under such conditions, the viscosity of soybean protein was 29.3 mPa·s. Compared to the control sample, viscosity reduction yield achieved 95.4%.

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Last Update: 2014-09-15