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大豆蛋白超聲磷酸化加工工藝的Box-Behnken模型優(yōu)化
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國家高技術(shù)研究發(fā)展計劃（863計劃）資助項目（2006AA10Z322）;黑龍江省自然科學(xué)基金重點項目（ZD200902）;國家現(xiàn)代農(nóng)業(yè)產(chǎn)業(yè)技術(shù)體系建設(shè)專項資金資助項目;黑龍江省教育廳科學(xué)技術(shù)研究項目（11531022）


Optimization on the Technology of Ultrasound-phosphorylation Soybean Proteins by Box-Behnken Model
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    摘要:

    采用超聲波處理技術(shù)協(xié)同大豆蛋白磷酸化加工以提高大豆蛋白的乳化性質(zhì)，利用Box-Behnken模型對加工工藝過程進(jìn)行優(yōu)化，所得模型擬合度高，可用于實際分析和預(yù)測。利用響應(yīng)面分析法探討了三聚磷酸鈉（STP）質(zhì)量分?jǐn)?shù)、超聲波功率、超聲波處理時間3因素對改性產(chǎn)物乳化性質(zhì)的影響，優(yōu)化的制備工藝條件為：STP質(zhì)量分?jǐn)?shù)9.65%、超聲波功率490W、超聲波處理時間34min，在此條件下產(chǎn)物乳化活性為70.8，乳化穩(wěn)定性為30.2 min，分別是空白樣品的2.18倍和1.57倍。

    Abstract:

    Ultrasound-phosphorylation was used to modify soybean proteins to improve the emulsification property. Based on the single factor experiments, technology was established and optimized by central composite design theory of Box-Behnken. The response model was valid in analyzing and predicting the extent of EAI due to its higher fitting degree and less experimental error. The effect on emulsifying properties of soybean proteins modified by ultrasound-chemistry phosphorylation (UP—SP) were analyzed, and the optimized conditions of preparation of UP—SP were as follows: STP 9.65%, ultrasound power 490 W,and time of reaction 34 min, then the emulsifying activity and emulsion stability of UP—SP, were 70.8 and 30.2min, 2.18 and 1.57 fold against control experiment respectively. The results show that ultrasound-phosphorylation is an efficient method to improve the emulsification properties of soybean proteins.

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王喜波,遲玉杰.大豆蛋白超聲磷酸化加工工藝的Box-Behnken模型優(yōu)化[J].農(nóng)業(yè)機(jī)械學(xué)報,2011,42(11):130-134. Wang Xibo, Chi Yujie. Optimization on the Technology of Ultrasound-phosphorylation Soybean Proteins by Box-Behnken Model[J]. Transactions of the Chinese Society for Agricultural Machinery,2011,42(11):130-134.

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