摘要
采用超声波处理技术协同大豆蛋白磷酸化加工以提高大豆蛋白的乳化性质,利用Box-Behnken模型对加工工艺过程进行优化,所得模型拟合度高,可用于实际分析和预测。利用响应面分析法探讨了三聚磷酸钠(STP)质量分数、超声波功率、超声波处理时间3因素对改性产物乳化性质的影响,优化的制备工艺条件为:STP质量分数9.65%、超声波功率490 W、超声波处理时间34 min,在此条件下产物乳化活性为70.8,乳化稳定性为30.2 min,分别是空白样品的2.18倍和1.57倍。
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.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2011年第11期130-134,共5页
Transactions of the Chinese Society for Agricultural Machinery
基金
国家高技术研究发展计划(863计划)资助项目(2006AA10Z322)
黑龙江省自然科学基金重点项目(ZD200902)
国家现代农业产业技术体系建设专项资金资助项目
黑龙江省教育厅科学技术研究项目(11531022)
关键词
大豆蛋白
乳化性质
超声波
磷酸化作用
工艺优化
Soybean proteins
Emulsification property
Ultrasound
Phosphorylation
Technology optimization
