摘要
为优化醋蛋浸泡工艺条件,通过Box-Benhnken中心组合试验建立醋蛋浸泡过程中关键因素对蛋白质水解度影响的数学模型。经SAS岭分析确定醋蛋浸泡的条件为:醋蛋比值3.2,浸泡时间64 h,浸泡温度24℃。通过验证试验测得蛋白质水解度为37.19%,与模型预测值基本相符。
In order to optimized the immersion technological condition of vinegar-egg. Through the Box-Benhnken＇s center combination experiment, the mathematics model of key factors＇ effect on the hydrolysis degree of protein in the processing of vinegar-egg＇ immersion was established. The optimum immersion condition of vinegar-egg was determined by the SAS ridge analysis： immerse at 24 ℃ for 64 h, with 1：3.2 ratio of egg to vinegar. The hydrolysis degree of protein was 37.19% according to the validating test, the results were basically correspond to model prediction value.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第2期99-103,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
山西省高校科技研究开发资助项目(No.20041247)
关键词
醋蛋
优化
响应面分析法
Vinegar-egg Optimization Response surface analysis method
