| 响应面法玉米蛋白肽锌制备条件的优化 |
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| 引用本文： | 唐军虎,康玮丽,任志艳,敬思群.响应面法玉米蛋白肽锌制备条件的优化[J].食品工业科技,2011(3):294-296,300. |
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| 作者姓名： | 唐军虎 康玮丽 任志艳 敬思群 |
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| 作者单位： | 新疆大学生命科学与技术学院,新疆,乌鲁木齐,830046 |
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| 基金项目： | 新疆维吾尔自治区科技科技支疆项目资助(200991236) |
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| 摘 要： | 以玉米蛋白粉为原料,碱性蛋白酶酶解制得玉米肽,与硫酸锌螯合后,得到玉米蛋白肽锌。根据Box-Behnken的中心组合实验设计原理,运用Minitab15.0数据统计分析软件,采用三因素三水平的响应面分析法优化制备玉米蛋白肽锌的工艺。结果表明:最佳的制备条件为反应时间90min、pH为5、温度63℃、蛋白肽与锌的摩尔比为2∶1,在此条件下,螯合率为57.9%。
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| 关 键 词： | 玉米蛋白肽锌 制备 响应面分析法 优化 |
Optimization of the preparation of corm-peptide-zinc |
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| TANG Jun-hu,KANG Wei-li,REN Zhi-yan,JING Si-qun.Optimization of the preparation of corm-peptide-zinc[J].Science and Technology of Food Industry,2011(3):294-296,300. |
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| Authors: | TANG Jun-hu KANG Wei-li REN Zhi-yan JING Si-qun |
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| Affiliation: | TANG Jun-hu,KANG Wei-li,REN Zhi-yan,JING Si-qun* ( College of Life Sciences & Technology,Xinjiang University,Urumqi 830046,China) |
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| Abstract: | Corn peptide was obtained via alkali protein enzyme enzymolysis with corn gluten meal as raw material, and then chelated with ZnSO4 and corn-peptide-zinc( CPZ) was produced.The preparation process of CPZ was optimized according to Box Behnken central composition design principle. The method of response surface analysis with 3 factors and 3 levels combined with Minitab15.0statistical data analysis software was adopted. According to the above results,the optimum preparation conditions were obtained as follows... |
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| Keywords: | corn-peptide-zinc preparation response surface methodology( RSM) optimization |
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