响应面法优化制备魔芋葡甘聚糖-大豆分离蛋白混合凝胶.PDFVIP

44 2016, Vol.37, No.04 - * 400715 -- konjac glucomannan KGMsoybean protein isolateSPI KGM-SPIKGM-SPI KGMSPIKClCa(OH)2 KGM-SPI4.5%KGMSPI31KCl 0.13 mol/LCa(OH)20.15%2.758 N2.779 N Optimization of the Formulation of Konjac Glucomannan-Soybean Protein Isolate Mixed Gel by Response Surface Methodology * XU Xiaoping, ZHANG Yaning, FAN Qiao, CHEN Hourong, ZHANG Fusheng (College of Food Science, Southwest University, Chongqing 400715, China) Abstract: This study aimed to enhance the compatibility of polysaccharide-protein mixtures, to improve their performance and to study the effects of various factors on gelation and gel properties. The effects of formulation variables on gel strength and water-holding capacity of konjac glucomannan (KGM)-soybean protein isolated (SPI) mixed gels were examined. Optimization of formulation variables was carried out using combination of single factor method and response surface methodology. A quadratic regression model was built using KGM to SPI ratio, total concentration, KCl concentration and Ca(OH)2 dosage as the independent variables and gel strength as the response. Results showed that the optimum conditions for preparing the mixed gel were determined as follows: mixed gel concentration, 4.5%; KGM/SPI ratio, 3:1; KCl concentration, 0.13 mol/L; and Ca(OH)2 dosage, 0.15%. Under these conditions, the gel strength of SPI-KGM gels was experimentally 2.758 N, approaching to the predicted value of 2.779 N. In addition, the texture properties of the mixed gels were analyzed be