摘要
以大豆低温粕为原料,采用微波法制备糖接枝改性蛋白;通过响应面实验设计,对影响反应三个主要因素进行优化,结果表明,最佳工艺参数为:糖与低温粕质量比1．5,时间120min,pH值8．5。
Using soybean meal as raw material, the modified soy protein were prepared in microwave oven. Response surface methodology （RSM） was employed to optimize the three processing variables. The results indicated that the optimum reaction conditions were： the weight ratio of dextran to soybean meal 1.5 ： 1, time 120 min, pH value 8.5.
出处
《粮食与油脂》
2006年第2期24-26,共3页
Cereals & Oils
关键词
大豆粕
微波
改性蛋白
soybean meal
microwave
modified soybean protein
