响应曲面法优化小麦麸皮超高压改性条件

›› 2011, Vol. 23 ›› Issue (3): 0-603.

• 食品科学 •

响应曲面法优化小麦麸皮超高压改性条件

李梦琴1,王跃1,徐艳艳1,周洪禄1,刘延奇2

1河南农业大学食品科学技术学院,河南郑州 450002；2郑州轻工业学院食品与生物工程学院,河南郑州 450002

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2011-05-25 发布日期:2011-05-25

Response surface optimization of ultra-high pressure modification conditions of the wheat bran

LI Meng-qin;WANG Yue;XU Yan-yan;ZHOU Hong-lu;LIU Yan-qi

1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002,China；2School of Food & Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002,China

Received:1900-01-01 Revised:1900-01-01 Online:2011-05-25 Published:2011-05-25

摘要/Abstract

摘要： 通过单因素试验和响应曲面法,优化了超高压改性小麦麸皮的条件。优化的工艺条件为：当处理压力400 MPa,处理时间20 min,料水比18∶100(W/V)时,小麦麸皮的持水力(WHC)、膨胀力(SC)、可溶性膳食纤维(SDF)百分含量分别为3.08 g·g-1,1.49 v·g-1,3.12%。

关键词: 小麦麸皮, 超高压, 改性, 响应曲面法

Abstract: The optimal modification condition of wheat bran was optimized by single factor test and response surface method. The effects of ultra-high pressure, processing time, ratio of solid to liquid on the response of the holding water capacity(WHC), swelling capacity(SC), soluble dietary fiber content(SDF%) of wheat bran were studied. The regression equations of WHC, SC and SDF% were built by response surface analysis method. The optimum process parameters were obtained as follows： the ultra\|high pressure was 400 Mpa, processing time was 20 min, ratio of solid to liquid was 18:100, and the response values were 3.08 g·g-1, 1.49 v·g-1, 3.12%, respectively.

Key words: wheat bran, ultra-high pressure, modification, response surface analysis method

李梦琴;王跃;徐艳艳;周洪禄;刘延奇. 响应曲面法优化小麦麸皮超高压改性条件[J]. , 2011, 23(3): 0-603.

LI Meng-qin;WANG Yue;XU Yan-yan;ZHOU Hong-lu;LIU Yan-qi. Response surface optimization of ultra-high pressure modification conditions of the wheat bran [J]. , 2011, 23(3): 0-603.

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响应曲面法优化小麦麸皮超高压改性条件

Response surface optimization of ultra-high pressure modification conditions of the wheat bran

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