摘要
Abstract
On the basis of single-factor experiments,15 influential factors,namely NaCI,CaCI2,MgCI2,MgSO4, NaOH, KOH, Na2CO3, NaHCO3, sodium pyrophosphate,sodium tripolyphosphate,sodium hexametaphosphate, gluconic acid-6-1actone,13-cyclodextrin,sodium caseinate and sodium citrate,were selected at their appropriate levels for Plackett-Burman design. The results showed that among them MgCI2,MgSQ4,gluconic acid-8- lactone,sodium caseinate were significant factors,which showed significant differences in more than 90% probability level. The other 11 factors did not show siqnificant differences in more than 90% probability level.关键词
鸡蛋蛋白/热凝胶/Plackett-Burman设计Key words
egg whites ~ hot gel Plackett-Burman design分类
轻工纺织
