%0 Journal Article
%T 响应面优化超高压提取鸡血血红蛋白的工艺
%A 张炫
%A 唐道邦
%A 程镜蓉
%A 张友胜
%A 张业辉
%A 刘学铭
%J 食品与生物技术学报
%D 2017
%R 10.3969/j.issn.1673-1689.2017.07.013
%X 在单因素的基础上，以Hb得率为响应值，应用响应面法优化Hb的提取条件；通过高速均质机处理Hb溶液评价超高压对Hb特性中乳化性和起泡性的作用。结果表明：料液质量体积比、提取时间及超高压对Hb得率的影响是极显著的；其最佳工艺参数：料液质量体积比为1 g∶250 mL、提取时间为5.4 min、超高压135 MPa。在上述条件下，Hb得率为6.697 g/dL，与模型值基本一致。经超高压处理，Hb的乳化性有明显的提高，乳化稳定性则下降，而起泡性和泡沫稳定性有显著的增强。</br>This study was under taken to exploring the optimal process for ultra-high pressure extraction of chicken blood hemoglobin（Hb） and demonstrating the key process properties. To accomplish this，response surface analysis methodology（RSM） was used for optimizing ultra-high pressure extraction of Hb with Hb rate as the response. In the meanwhile，the role of ultra-high pressure in improving Hb functional properties by high speed homogenization，such as emulsifying properties and foaming capacity，were also revealed. Results showed that the technical parameters，including liquid ratio，extraction time and ultra-high pressure presented significant impact on Hb yield. The optimal extraction conditions were 1 g∶250 mL solid-liquid ratio，135 MPa for 5.4 min. Under these conditions，the yield of Hb was 6.697 g/dL. With ultra-high pressure treated，the emulsifying property of Hb was obviously improved while its emulsion stability decreased；both the foaming capacity and foaming stability presented enhanced trends
%K 超高压 料液比 响应面 乳化性 起泡性&lt
%K /br&gt
%K ultra-high pressure
%K liquid ratio
%K response surface
%K emulsion
%K foaming capacity
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201707013&flag=1