[1]杨光,隋宁,杨波,等.响应面优化大豆蛋白降粘工艺的研究[J].大豆科学,2010,29(06):1028-1032.[doi:10.11861/j.issn.1000-9841.2010.06.1028]
　YANG Guang,SUI Ning,YANG Bo,et al.Optimization for Viscosity Reduction of Soybean Protein Using Response Surface Methodology[J].Soybean Science,2010,29(06):1028-1032.[doi:10.11861/j.issn.1000-9841.2010.06.1028]
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响应面优化大豆蛋白降粘工艺的研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第29卷 期数: 2010年06期 页码: 1028-1032 栏目: 出版日期: 2010-12-25
Title:
Optimization for Viscosity Reduction of Soybean Protein Using Response Surface Methodology
文章编号:
1000-9841（2010）06-1028-05
作者:
杨光; 隋宁; 杨波; 王路清
上海理工大学 医疗器械与食品学院，上海 200093
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
关键词:
大豆蛋白; 粘度; 响应面法
Keywords:
Soybean protein; Viscosity; Response surface methodology
分类号:
TQ646.5
DOI:
10.11861/j.issn.1000-9841.2010.06.1028
文献标志码:
A
摘要:
通过试验选取温度、pH和BaCl2浓度作为Box - Behnken设计的变量，利用响应面法分析得到大豆蛋白降粘的优化条件。结果表明：大豆蛋白降粘的适宜参数为温度42℃、pH4.2、BaCl2浓度1.2%，在此条件下，大豆蛋白的粘度可降低至29.3 mPa·s，与空白样相比降粘率可达95.4%。
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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备注/Memo

基金项目：上海市科技攻关重点资助项目（08521102000）；上海市自然科学基金资助项目（08ZR1415200）。

第一作者简介：杨光（1965-），男，博士，硕士生导师，研究方向为蛋白质和碳水化合物。E-mail：yangguang@usst.edu.cn。

更新日期/Last Update: 2014-09-15