Plackett-Burman试验设计联用Box-Behnken响应面法优化脂肪替代物的制备

Optimization of the Preparation of Fat Substitutes Using Plackett-Burman Design Combined with Box-Behnken Response Surface Methodology

为改善作为脂肪替代物的复配凝胶的品质,运用Plackett-Burman试验、最陡爬坡试验结合Box-Behnken响应面法对影响复配凝胶品质的配方参数进行优化。首先用Plackett-Burman试验设计对影响复配凝胶品质的8个因素进行评价,筛选出具有显著效应的4个因素:卡拉胶、乳清蛋白、水及碳酸钠的添加量;然后用最陡爬坡试验逼近最大响应区域;最后采用响应面法确定了各影响因素在最佳配方中的质量比例为卡拉胶-乳清蛋白-水-碳酸钠-魔芋精粉-明胶-大豆分离蛋白-植物油=1.19∶1∶254.52∶2∶6∶1.5∶1∶18.4。由验证实验可知,优化配方制得复配凝胶的硬度为6.96 N,感官弹性为49.41%,咀嚼性为4.14 mJ,白度值为49.44,收缩率为48.33%,质量损失率为45.77%,相对误差在0.85%~1.7%之间,与预测值接近。结果表明:Plackett-Burman试验、最陡爬坡试验结合响应面法可以很好地对复配凝胶的配方参数进行优化,且制备的复配凝胶能较好地模拟中式香肠中的动物脂肪。

In order to improve the quality of composite gels as a fat substitute,the formulation was optimized using combination of Plackett-Burman design,steepest ascent method and Box-Behnken response surface methodology.Firstly,eight factors affecting the quality of composite gels were evaluated by Plackett-Burman design,and four of these were found to have significant effects on the response variable:the amounts of carrageenan,whey protein,water and sodium carbonate.Subsequently,the optimal response region was approached by the steepest ascent method.Finally,the response surface methodology was used to determine the optimal proportion of ingredients was carrageenan:whey protein:water:sodium carbonate:konjac fine powder:gelatin:soybean protein isolate:vegetable oil=1.19:1:254.52:2:6:1.5:1:18.4.The validation experiments showed that the hardness of the composite gel prepared with the optimized formulation was 6.96 N,sensory elasticity 49.41%,chewiness 4.14 mJ,whiteness value 49.44,shrinkage rate 48.33%,and mass loss percentage 45.77%.These experimental values were close to the predicted values with relative error of 0.85%–1.7%.Thus,combination of Plackett-Burman design,the steepest ascent method and response surface methodology was feasible to optimize the formulation of composite gels,and the prepared composite gel could well simulate the animal fat in Chinese sausage.