Optimization of pig blood gel processing with response surface method
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摘要: 实验研究了不同加工条件下猪血凝胶的持水力和回复性的变化。在分析纯血含量、加热温度、加热时间及Na Cl含量对猪血凝胶持水力和回复性影响的基础上,以凝胶持水力和回复性的综合评分为优化指标,采用响应面法对热加工条件进行优化。结果表明:加热温度、加热时间及Na Cl含量对猪血凝胶的持水力和回复性有显著影响(p<0.05),各因素对持水力和回复性综合评分的影响程度依次为Na Cl含量>加热温度>加热时间>纯血含量。对各因素与持水力和回复性的综合评分进行拟合分析,所得拟合模型具有较好的可靠性。通过拟合模型进行优化,得到最佳工艺条件为:纯血含量86.05%(即血蛋白含量16.66 g/100 m L)、温度95℃、加热时间20 min及Na Cl含量4 g/100 m L,在此条件下的猪血凝胶综合评分最高,综合评分为69.66,持水力为88.21%,回复性值为0.511,具有最佳的凝胶品质。Abstract: The experiment was carried out to study the water- holding capacity and resilience properties of pig blood gel processed under different conditions. Based on the analysis of the effects of pure blood content,temperature,heating time and Na Cl content,by setting the synthesis score of WHC and resilience as optimization target,the processing condition was optimized with response surface method. The results showed that the temperature,heating time and Na Cl content impacted the WHC and resilience significantly( p < 0.05),the impact degree of different factors ranks as the following: Na Cl content > heating time > temperature > pure blood content.The fitting analysis of the factors and the synthesis score results indicated that,the fitting model was comparatively reliable.By using the fitting model to optimize the gelling condition,the best condition was determined as follow:pure blood percentage was 86.05%( blood protein content was 16.66 g /100 m L),temperature,heating time and Na Cl content was 95 ℃,20 min and 4 g /100 m L respectively.Under such condition,the synthesis score reached the highest level of 69.66,with 88.21% WHC and 0.511 resilience.,and the gel had the best quality.
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Keywords:
- pig blood /
- water-holding capacity /
- resilience /
- response surface /
- process optimization
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