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來源資料
頁籤選單縮合
題名 | 大豆蛋白高壓凝膠化之曲面反應 |
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作者姓名(中文) | 金安兒; 林金蓉; 林豪傑; | 書刊名 | 農林學報 |
卷期 | 43:2 1994.06[民83.06] |
頁次 | 頁55-63 |
分類號 | 434.21 |
關鍵詞 | 高壓; 大豆蛋白; 反應曲面法; 官能品評; 膠強度; High pressure; Soy protein; Response surface methodology; Sensory test; Gel strength; |
語文 | 中文(Chinese) |
中文摘要 | 本研究採用壓力和溫度併用之組合來探討大豆蛋白之凝膠化,以期能找 出最適的加工條件。發展新的加工方法。所用加工操作條件,採溫度範圍25~45 ℃,壓力範圍2000~4000atm,大豆蛋白濃度範圍14~18,以凝膠強度和官能品評 為反應性狀,利用SAS軟體之RSREG程式進行反應曲面法的分析。結果發現在濃 度16及18時,溫度與壓力併用之組合對於凝膠強度有相乘效果,隨著溫度、壓力、 濃度的上升,對於凝膠強度有增強的作用。官能品評以整體接受性作為代表,找 出最適條件.其操作條件為溫度30℃(X��=-0.5),壓力300Oatm(X��=0),濃度15.6(X ��=-0.2),並由所得之操作條件得到最適當條件下之膠強度為73.3g。 |
英文摘要 | Combination of pressure and temperature was used to study the gelation ot soy protein. Optimum process conditions were evaluated and new method for food treatemnt wasdeveloped. Process conditions used were temperature 25~45℃, pressure 2,000 ~ 4,000 atm,and concentration of soy protein 14 ~ 18. Gel strength and sensory property were selectedas response variables. The RSREG program of the SAS software was used for the RSManalysis. Results showed that combination of temperature and pressure exerted synergisticeffect under the concentration of 16 and 18. Gel strength increased with the increase oftemperature, pressure, and concentration. The effects of pressure, temperature, and concentration were different for the sensory property. Optimum process conditions were decided basedon overall acceptability and conditions selected were temperature 30℃(X��=-0.5), pressure3000 atm (X��=0), and concentration 15.6 (X��=-0.2). Gel strength was 73.3 g at the optimum conditions. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。