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响应曲面法优化鸡肉蛋白抗氧化肽制备工艺研究 总被引:1,自引:0,他引:1
以酶解产物清除超氧阴离子自由基能力为指标,利用响应曲面法优选木瓜蛋白酶制备鸡肉蛋白抗氧化肽的最佳酶解工艺条件并考察其水解度(DH)和清除能力的相关性。结果表明:木瓜蛋白酶最佳酶解工艺为温度62℃、pH6.7、酶用量5988U/g、酶解时间6.5h、底物浓度6.9%;清除率与DH 在一定范围内呈正或负相关,即在酶解过程6.5h 内清除率随着DH增大而增大、6.5h 后随着DH的增加反而减小,6.5 h 时清除率为32.91%、DH为18.66%。 相似文献
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为了开发一套赤藓糖醇的结晶工艺,该文研究了包括晶种添加量、溶液初始浓度、结晶时间和结晶温度在内的4个主要因素对赤藓糖醇结晶收率的影响。然后根据单因素试验的结果,采用响应曲面法整体优化了赤藓糖醇的结晶工艺参数。响应面优化结果显示,水溶液中赤藓糖醇结晶的最优操作条件为,晶种添加量1.0%,赤藓糖醇溶液初始质量浓度550 mg/mL,结晶时间3 h,结晶温度-4.5℃。上述条件下,赤藓糖醇的一次结晶率为52.78%。该文得到的模型可以用来优化赤藓糖醇在水溶液体系中的结晶过程。该模型化的工艺获得了较高的赤藓糖醇结晶收率。 相似文献
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研究复配原料(淮山∶紫薯=1∶1.5)质量分数、复配凝胶剂(卡拉胶∶魔芋粉=1∶1)质量分数和柠檬酸质量分数对淮山紫薯复合风味果冻品质的影响,并采用响应曲面法进行工艺优化。结果表明:淮山紫薯复合风味果冻最优工艺条件为复配原料质量分数1.63%、复配凝胶剂质量分数0.46%、柠檬酸质量分数0.17%。在此最优条件下制备的淮山紫薯复合风味果冻感官得分实测值为94,与预测值(95)接近;产品可溶性固形物含量为21.5%、总酸度0.2%,具有酸甜可口、色泽诱人、风味独特的特点。可见,利用响应曲面法优化淮山紫薯复合风味果冻工艺是可行的。 相似文献
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响应曲面法优化黄参酸奶生产工艺 总被引:2,自引:0,他引:2
以黄参和鲜牛乳为原料,经乳酸菌发酵生产黄参酸奶。在单因素试验基础上,利用响应曲面分析法,对黄参酸奶生产工艺进行优化。建立相应回归模型:Y=89.13333-2.39688x12-1.62188x22-1.62188x32-1.99688x42-2.99375x1x3-1.06875x1x4-1.25625x3x4。黄参酸奶的最佳生产工艺参数为黄参浆添加量18%、糖添加量6%、发酵剂接种量4%、发酵时间3.5h。以上4个因素在影响黄参酸奶品质上的优先次序为黄参浆添加量>发酵时间>发酵剂接种量>糖添加量。所制得的黄参酸奶口感细腻、组织状态均匀、黄参香气淡雅、风味独特,且工艺流程简单、可行。 相似文献
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在单因素实验的基础上,以Fenton氧化预处理得率和纤维素酶解过程中葡萄糖得率为考察指标,通过中心组合-响应面法优化得到Fenton氧化预处理杨木的最佳条件为:H2O2/FeCl3(体积比)=10%、pH值2.5、FeCl3浓度50 mmol/L;在此条件下,葡萄糖得率可达51.4%。响应面分析表明,FeCl3浓度对Fenton氧化预处理杨木葡萄糖得率的影响最显著,H2O2/FeCl3对脱木质素影响最显著。Fenton氧化预处理脱除了杨木中部分木质素,但木质素的脱除率与葡萄糖得率之间没有直接关系。另外,Fenton氧化预处理后,杨木纤维素的结晶度和比表面积分别提高了12.8%和80.2%,其中比表面积的提高有利于促进纤维素的酶降解,这也是Fenton氧化预处理提高杨木酶解性能的机理之一。 相似文献
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ABSTRACT: Response surface methodology (RSM) was used to determine the optimum combinations of 3 factors, cooking time (40 to 120 min), inoculated bacteria populations (101 to 109 cells/100 g), and fermentation time (12 to 36 h) for producing black soybean natto. All of the responses (hardness, viscosity, and trichloacetic acid-soluble nitrogen) were significantly affected by the 3 factors. Fermentation time was the most important factor affecting quality of black soybean natto. Optimum combinations were cooking time 110 min, inoculated bacteria populations 102 to 104 cells/100 g, and fermentation time 30 to 33 h. 相似文献
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Aastha Deswal Navneet Singh Deora Hari Niwas Mishra 《Food and Bioprocess Technology》2014,7(2):610-618
The simultaneous effects of slurry concentration (25–35 % w/w), enzyme concentration (0.5–2.5 % w/w) and liquefaction time (30–90 min) on the yield, total solids and rheological parameters of oat milk developed were studied and optimised by the application of response surface methodology. The effect of independent and dependent variables have been studied using a central composite rotatable design of experiments. Power law model explains the flow behaviour of the developed oat milk samples with correlation coefficient (R 2) varying from 0.89 to 0.96. All the formulations exhibited pseudo plastic behaviour with the flow behaviour index (n) between 0.29 and 0.46 and consistency index varying from 1.033 to 10.22 Pa s n . Statistical analysis showed that yield, total solids and rheology of oat milk were significantly (p?<?0.05) correlated to slurry concentration, enzyme concentration and liquefaction time. The optimum conditions for making oat milk were: 27.1 % w/w slurry concentration, 2.1 % w/w enzyme concentration and liquefaction time of 49 min. 相似文献
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为优化胡椒鲜果油炸的工艺,选取油炸温度、油炸时间、料油比为影响因素,以油炸胡椒鲜果中胡椒碱和胡椒精油含量为指标进行研究。在单因素试验的基础上,采用Box-Behnken试验设计构建多项式回归方程的模型,通过响应面分析得到胡椒鲜果最优油炸工艺为:油炸温度92 ℃、油炸时间3 min、料油比1∶1。此条件下胡椒鲜果油炸品质最优,胡椒碱含量预测值为4.28 g/100 g,胡椒精油含量预测值为1.73 mL/100 g,而胡椒碱含量真实值为4.23 g/100 g,胡椒精油含量真实值为1.71 mL/100 g,与预测结果相对偏差仅为1.27%和1.24%。 相似文献
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哈密乳瓜辣椒酱的制作工序包括选料、漂烫、破碎、炒制、拌料等。本研究围绕“哈密乳瓜护脆”这一关键控制点展开实验。在单因素试验的基础上,根据Box-Behnken的中心组合试验设计原理,运用Minitab15.0软件进行分析,采用3因素3水平的响应面分析法优化了哈密乳瓜辣椒酱中哈密乳瓜护脆工艺。结果表明:在乳瓜水分33%、氯化钙质量浓度0.19g/100mL、浸泡时间17min时,得到哈密乳瓜的最佳脆度值为15.449mJ。同时通过杀菌和保温实验确定了最适杀菌工艺为微波杀菌功率为1400W、时间2min。 相似文献
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V. A. Jideani R. H. Oloruntoba I. A. Jideani 《International Journal of Food Properties》2013,16(2):272-281
Optimisation of fura production using response surface methodology was studied. The quadratic polynomial regression model was adequate and acceptable at 0.05% level for predicting shear stress (SHS), shear strength (SHT), and hardness of fura (HOF)). The importance of process variables (cooking time (CKT), flour hydration time (FHT) and water added (WAD)) on texture of fura is in the order; FHT (X2) > WAD (X3) > CKT (X1). The FHT and WAD were the most important factors affecting the textural properties of fura. The optimal SHS (6.1 kN/m2) was obtained with FHT (1.36 hr), CKT (34.3 min) and WAD (21 ml). The optimal SHT (4.6 kN/m2) was obtained with FHT (1.1 hr), CKT (18.9 min) and WAD (25 ml). The optimal HOF (57.7 kN) was obtained with FHT (53.4 min), CKT (17.4 min) and WAD (21.8 ml). The shape of the predicted responses was saddle, i.e., a maximum or minimum response was found at various combinations of the independent variables. 相似文献
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对浓缩天然生育酚前处理中的甲酯化工艺进行优化,利用响应面分析手段,得到脂肪酸转化率(Y1)对三个试验因子原料比例(X1),反应温度(X2)及催化剂用量(X3)的多元回归方程,相关系数:R2=0.979 9;进而根据拟和方程进行优化计算,得到甲酯化优化条件:原料比例0.8∶1(V/W);反应温度60℃;催化剂加入量4.5%;其中温度为显著因素。验证试验结果为:脂肪酸转化率为97.5%,生育酚保留率为96.99%,甾醇脱除率为64.58%。 相似文献