食品科学 ›› 2008, Vol. 29 ›› Issue (11): 241-245.

• 工艺技术 • 上一篇    下一篇

响应曲面法优化玉米谷蛋白凝胶制备工艺的研究

 李梦琴, 李运罡, 张剑, 吕名蕊   

  1. 河南农业大学食品科学技术学院;
  • 出版日期:2008-11-15 发布日期:2011-12-08

Optimization of Preparation Process of Corn Glutelin Gel with Response Surface Methodology

 LI  Meng-Qin, LI  Yun-Gang, ZHANG  Jian, 吕Ming-Rui   

  1. College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China
  • Online:2008-11-15 Published:2011-12-08

摘要: 本研究通过单因素试验和响应曲面法,优化了玉米谷蛋白凝胶制备工艺。以加热温度、加热时间、氯化钠添加量为因素,以凝胶硬度、内聚性、胶凝性和咀嚼性为响应值对实验进行响应面设计,建立了凝胶硬度、内聚性、胶凝性和咀嚼性的回归模型,优化得到最佳工艺条件为加热温度91.33℃、加热时间64.04min、氯化钠添加量8.25%。

关键词: 玉米谷蛋白, 凝胶, 质构特性, 响应曲面

Abstract: The preparation process of cron glutelin gel was optimized by mono-factor test and response surface methodology.The effects of heating temperature,heating time and addition amount of NaCl on the response value of the gel hardness,cohesiveness,gumminess and chewiness were stuied by response surface methodology.The optimal process parameters are derermined as follows:heating temperature 91.33 ℃,heating time 64.04 min,and addition amount of NaCl 8.25%.

Key words: glutelin, gel, texture characteristics, response surface methodology :