食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 工艺技术 •    下一篇

Plackett- Burman设计联用Box-Behnken响应面法优化脂肪替代物的制备

安攀宇1,汪静心2,肖岚1,李燮昕1,李维3,梁欣梅1   

  1. 1. 四川旅游学院
    2. 成都纺织高等专科学校
    3. 西华大学
  • 收稿日期:2019-05-06 修回日期:2020-02-14 出版日期:2020-05-25 发布日期:2020-05-15
  • 通讯作者: 安攀宇 E-mail:36404114@qq.com
  • 基金资助:
    四川省教育厅自然科学项目

Optimization of Plackett-burman design combined with Box-Behnken response surface method to the preparation of fat substitutes

2, 2, 2, 2   

  • Received:2019-05-06 Revised:2020-02-14 Online:2020-05-25 Published:2020-05-15

摘要: 为改善作为脂肪替代物的复配凝胶的品质,运用Plackett-Burman试验、最陡爬坡试验结合Box-Behnken响应面法对影响复配凝胶品质的配方参数进行优化。首先用Plackett-Burman试验设计对影响复配凝胶品质的八个因素进行了评价,筛选出具有显著效应的四个因素:卡拉胶、乳清蛋白、水及碳酸钠的添加量;然后用最陡爬坡试验逼近最大响应区域;最后采用响应面法确定了各影响因素在最佳配方中的质量比例为,卡拉胶:乳清蛋白:水:碳酸钠:魔芋精粉:明胶:大豆分离蛋白:植物油=1.19:1:254.52:2:6:1.5:1:18.4。经验证试验得到复配凝胶的硬度为6.96N,感官弹性为49.41%,咀嚼性为4.14mJ,白度值为49.44,收缩率为48.33%,失重率为45.77%,相对误差在0.85~1.7%之间,与预测值接近。表明Plackett-Burman试验、最陡爬坡试验结合响应面法可以很好地对复配凝胶的配方参数进行优化,且制备的复配凝胶能较好的模拟中式香肠中的动物脂肪。

关键词: 脂肪替代物, Plackett-Burman设计, 配方优化, 响应面法

Abstract: In order to improve the quality of compound gel as a fat substitute, the formula parameters affecting the quality of compound gel were optimized by Plackett-Burman test and steepest climbing test combined with Box-Behnken response surface method. Firstly, eight factors affecting the quality of compound gel were evaluated by Plackett-Burman test design, and four factors with significant effect were selected: the addition of carrageenan, whey protein, water and sodium carbonate, and then the maximum response area was approximated by the steepest climbing test. Finally, the response surface method was used to determine the quality ratio of each influencing factor in the best formula, Carrageenan: Whey protein: Water: Sodium carbonate: Konjac powder: Gelatin: Soybean protein isolate: vegetable oil =1.19:1:254.52:2:6:1.5:1:18.4. The hardness of compound gel was 6.96N, the sensory elasticity was 49.41%, the chewing sex was 4.14mJ, the whiteness value was 49.44, the shrinkage rate was 48.33%, the weightlessness rate was 45.77%, and the relative error was 0.85~1.7%, which was close to the predicted value.The results show that the formula parameters of compound gel can be optimized well by the Plackett-Burman test and the steepest climbing test combined with the response surface method, and the prepared compound gel can simulate the animal fat in Chinese sausage better.

Key words: Fat substitutes, Plackett-Burman design, formula optimization, response surface method

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