中国食品添加剂Issue(3)：174-179,6.
响应面法优化酪蛋白酸钙生产工艺
Optimization of preparation of calcium caseinate using response surface methodology
葛静微 1纪银莉 1高维东 1张哲敏 1谢小冬2
作者信息
- 1. 甘肃华羚生物技术研究中心,兰州730000
- 2. 兰州大学,兰州730000
- 折叠
摘要
Abstract
Food grade casein was used as a raw material,manufacturing technique of calcium caseinate was studied by single factor test and Box-Benhnken design combined with response surface methodology.Calcium content in calcium caseinate was the index.Single factor method and response surface methodology with 3 factors and 3 levels were applied to optimize parameters such as pH,concentration and Ca(OH) 2 amount on affecting calcium content in calcium caseinate.The regression equation between the factors and the calcium content in calcium caseinate was established,and the optimum technique was confirmed.Results showed that the optimal preparation technology was:pH 7.16 and 5.97％ solution concentration and 1.716％ Ca(OH)2 · In the above condition,the calcium content was 1.639％,which was very close to the predicted value of 1.642％.The manufacturing technique of calcium caseinate is an efficient method with high yield of calcium caseinate and high content of calcium,and good quality of calcium caseinate.关键词
酪蛋白酸钙/钙含量/中心组合试验设计/响应曲面法Key words
calcium caseinate/ calcium content/ Box-Benhnken design/ response surface methodology分类
轻工纺织引用本文复制引用
葛静微,纪银莉,高维东,张哲敏,谢小冬..响应面法优化酪蛋白酸钙生产工艺[J].中国食品添加剂,2013,(3):174-179,6.
