摘要
用响应面方法对复合植物蛋白饮品的稳定体系进行了优化。先用全因子实验对稳定剂组分卡拉胶、瓜尔豆胶、黄原胶和结冷胶对复合植物蛋白饮品沉淀量的影响进行了评价,并找出主要影响因子为瓜尔豆胶和结冷胶,其它组分对沉淀量没有显著影响。采用中心组合设计及响应面分析确定主要影响因子的最佳浓度。稳定体系的最佳组成为(g/L):卡拉胶0.2、瓜尔豆胶0.5、黄原胶0.2、结冷胶0.5,此条件下复合植物蛋白饮品表现出良好的稳定性。
Response surface methodology was used to optimize stable system for blended plant protein drink. In the first optimization step the influence of carrageenan, guar gum, xanthan gum and gellan gum on precipitation of blended plant protein drink was evaluated using a full factorial design.Guar gum and gellan gum were main impact factor,and other components had no significant effect on precipitation.The optimal concentrations of guar gum and gellan gum were determined by a central composite design and response surface analysis.The best composition of stable system were（g/L） ： carrageenan 0.2, guar gum 0.5, xanthan gum 0.2 and gellan gum 0.5.Blended plant protein drink showed good stability under these conditions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期249-251,共3页
Science and Technology of Food Industry
关键词
复合植物蛋白饮品
稳定体系
响应面方法
优化
blended plant protein drink
stable system
response surface methodology
optimization
