| Popis: |
In order to improve the quality of Perccottus gleniis myofibril protein gel, the index of hardness and springiness, the single factor experiment and response surface methodology were used to optimize the conditions of heating temperature, PH value and heating time in the process. Results showed that the optimal conditions for strengthening gelation properties of P. glenii myofibril were 84℃, pH6.5, 49 min, at the same time, the hardness and springiness values were 0.856 and 76.825, in this condition Proven test to obtain hardness and elasticity were 76.798 and 0.857, which were close to the predicted value. Results showed that the model could can be uesd in the well on process optimization. |
