摘要
试验研究了亚麻籽胶的超声辅助提取工艺,并对其热稳定性进行了分析。在单因素条件的基础上,采用响应面法对超声温度、超声时间、超声功率三因素进行优化,得到亚麻籽胶的最佳提取参数:超声时间32 min,超声功率245 W,超声温度62℃,在此条件下亚麻籽胶的提取率能够达到9.18%。超声辅助提取的亚麻籽胶比热水浸提的亚麻籽胶具有更好的热稳定性,为其在食品中的应用提供良好的理论基础。
In this paper,the ultrasound-assisted extraction process of flaxseed gum was studied,and its thermal stability was analyzed.On the basis of single-factor conditions,the response surface method was used to optimize the ultrasonic temperature,time and power.The optimal extraction parameters of flaxseed gum were as follows:ultrasonic time 32 min,ultrasonic power 245 W,and ultrasonic temperature 62℃.Under this condition,the extraction rate of flaxseed gum could reach 9.18%.Ultrasound-assisted extracted flaxseed gum had better thermal stability than hot water-soaked flaxseed gum,providing a good theoretical basis for its application in food.
作者
任雪娇
REN Xuejiao(College of Food and Health,Jinzhou Medical University,Jinzhou 121000;College of Food,Shenyang Agricultural University,Shenyang 110866)
出处
《食品工业》
CAS
2023年第3期5-9,共5页
The Food Industry
关键词
响应面分析
亚麻籽胶
热稳定性
response surface analysis
flaxseed gum
thermal stability
