Plackett-Burman(PB)优化鸡蛋蛋白凝胶性能的研究

Plackett-Burman(PB) design for optimization of egg protein gel properties

在单因素实验的基础上,选择适当的因素水平,通过Plackett-Burman设计,选取NaCl、CaCl2、MgCl2、MgSO4、NaOH、KOH、Na2CO3、NaHCO3、焦磷酸钠、三聚磷酸钠、六偏磷酸钠、葡萄糖酸-δ-内酯、β-环糊精、酪蛋白钠及柠檬酸钠15个对鸡蛋蛋白凝胶性中有影响作用的因子进行筛选。实验结果表明,对鸡蛋蛋白凝胶性质有影响的因子中,MgCl2、MgSO4、葡萄糖酸-δ-内酯、酪蛋白钠是影响鸡蛋蛋白凝胶性质的显著因子,在大于90%的概率水平上差异显著,其它11个因子在大于90%的概率水平上差异不显著。

On the basis of single-factor experiments,15 influential factors,namely NaCI,CaCI2,MgCI2,MgSO4, NaOH, KOH, Na2CO3, NaHCO3, sodium pyrophosphate,sodium tripolyphosphate,sodium hexametaphosphate, gluconic acid-6-1actone,13-cyclodextrin,sodium caseinate and sodium citrate,were selected at their appropriate levels for Plackett-Burman design. The results showed that among them MgCI2,MgSQ4,gluconic acid-8- lactone,sodium caseinate were significant factors,which showed significant differences in more than 90% probability level. The other 11 factors did not show siqnificant differences in more than 90% probability level.