响应面法优化酪蛋白酸钙生产工艺

Optimization of preparation of calcium caseinate using response surface methodology

以食品级干酪素为原料,以制备的酪蛋白酸钙中钙含量为指标,采用单因素实验、中心组合(Box-Benhnken)试验设计与响应曲面分析法,研究了酪蛋白酸钙的生产工艺。在单因素实验的基础上采用3因素3水平的响应曲面分析法,以酪蛋白酸钙中钙含量为指标,考察溶液pH、溶液浓度与Ca(OH)2添加量对酪蛋白酸钙制备的影响,建立了酪蛋白酸钙制备中钙含量与各影响因子的回归方程,确定了最佳工艺条件。结果表明:最佳制备工艺为溶液pH值为7.16、料液浓度为5.97%、Ca(OH)2添加量为1.716%,在此条件下制备的酪蛋白酸钙中钙含量为1.639%,与预测值1.642%相差不显著。该工艺酪蛋白酸钙得率高,所得产品含钙量较高,产品具有较好的品质。

Food grade casein was used as a raw material,manufacturing technique of calcium caseinate was studied by single factor test and Box-Benhnken design combined with response surface methodology.Calcium content in calcium caseinate was the index.Single factor method and response surface methodology with 3 factors and 3 levels were applied to optimize parameters such as pH,concentration and Ca（OH） 2 amount on affecting calcium content in calcium caseinate.The regression equation between the factors and the calcium content in calcium caseinate was established,and the optimum technique was confirmed.Results showed that the optimal preparation technology was： pH 7.16 and 5.97% solution concentration and 1.716% Ca（OH） 2.In the above condition,the calcium content was 1.639%,which was very close to the predicted value of 1.642%.The manufacturing technique of calcium caseinate is an efficient method with high yield of calcium caseinate and high content of calcium,and good quality of calcium caseinate.