| 响应面法优化改良大米食味品质的酶制剂组方 |
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| 引用本文： | 谢宏,王爱丽,黄文文,朱振.响应面法优化改良大米食味品质的酶制剂组方[J].食品工业科技,2011(1):235-238. |
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| 作者姓名： | 谢宏 王爱丽 黄文文 朱振 |
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| 作者单位： | 沈阳农业大学食品学院,辽宁沈阳,110866 |
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| 摘 要： | 采用单因素实验确定改良大米食味品质的酶种类,采用全因子响应面实验设计优化复合酶制剂组方。确定的最佳复合酶组方为:纤维素酶0.82%、β-淀粉酶0.3%、糖化酶0.25%。此条件下响应面模型预测的崩解值为589,与实验值接近,说明响应面模型可靠。扫描电镜检测证明在此条件下大米的食味品质得以提高。
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| 关 键 词： | 响应面法 食用品质 RVA图谱 |
Optimization of composite enzyme for modifying rice eating quality using the response surface methodology |
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| XIE Hong,WANG Ai-li,HUANG Wen-wen,ZHU Zhen.Optimization of composite enzyme for modifying rice eating quality using the response surface methodology[J].Science and Technology of Food Industry,2011(1):235-238. |
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| Authors: | XIE Hong WANG Ai-li HUANG Wen-wen ZHU Zhen |
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| Affiliation: | XIE Hong,WANG Ai-li,HUANG Wen-wen,ZHU Zhen(School of Food Science and Technology,Shenyang Agricultural University,Shenyang 110866,China) |
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| Abstract: | |
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| Keywords: | response surface methodology food quality RVA graphical |
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