摘要
为了提高混合蛋白体系的稳定性,以大豆分离蛋白(SPI)和浓缩乳蛋白(MPC)为主要原料,研究卡拉胶、黄原胶、海藻酸丙二醇酯(PGA)3种稳定剂及其复配混合物对混合蛋白体系稳定性的影响。在单因素试验的基础上,做三因素三水平响应面试验,建立Box-Behnken模型,优化加工工艺,并分析因素间的交互作用。优化工艺条件是:在卡拉胶添加量0.47 mg/m L,黄原胶添加量0.49 mg/m L,PGA添加量0.58 mg/m L。在此条件下制得的混合蛋白饮品稳定性良好,为实现稳定型动植物混合蛋白饮品工业化生产提供技术依据。
In Order to improve the stability of the mixed protein system,soy protein isolate （SPI） and milk protein concentrate （MPC）were used as materials to investigate that three stabilities agents （carrageenan,xanthan gum,propylene glycol alginate） and their complex mixtures influence on the stability of mixed protein system.On the basis of the single factor experiments,three factors and three level of responses surface methodology （RSM） were involved to study the effects of these factors on the Turbidity stability coefficient,Box-behnken model optimizaiton processes were established and analysis of the interaction between the factors.The optimized process conditions：0.47 mg/mL of carrageenan,0.49 mg/mL of xanthar gum,0.58 mg/mL of PGA.In this condition,the stability of mixed protein drink is better.It provided the technical basis for industrialization to achieve stable production of animal and plant mixed protein drink.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第2期134-141,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
黑龙江省教育厅科研项目(12531050)
国家自然科学基金项目(C200504)
关键词
大豆分离蛋白
浓缩乳蛋白
双蛋白
稳定性
响应面
soy protein isolate
concentrated milk protein
double protein
stability
response surface
