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响应面法优化紫苏蛋白的乳化特性

王丽娜,李凤林,康立宁

Journal of Jilin Agricultural Science and Technology College（2019）

Cited 1|Views11
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Abstract
以紫苏粕为原料,采用响应面优化试验对碱性蛋白酶酶解紫苏蛋白进行优化,以加热温度、加热时间及底物浓度三个因素为试验因素,以乳化活性为响应值进行响应面优化试验.结果表明:最佳工艺条件为温度70℃、时间40.84 min、浓度4.92％,在此条件下乳化性为80.16 m2/g.与对照组(未热处理)紫苏蛋白的乳化活性40.86 m2/g相比提高了96.18％.
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