GAO Na, HUANG Jun-yi, LI Cong, WU Xiang, LI Xin-fu, XU Bao-cai. Optimization of Emulsified Thermoreversible Composite Gel Formula by Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(2): 71-77. DOI: 10.13386/j.issn1002-0306.2020.02.012
Citation: GAO Na, HUANG Jun-yi, LI Cong, WU Xiang, LI Xin-fu, XU Bao-cai. Optimization of Emulsified Thermoreversible Composite Gel Formula by Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(2): 71-77. DOI: 10.13386/j.issn1002-0306.2020.02.012

Optimization of Emulsified Thermoreversible Composite Gel Formula by Response Surface Methodology

  • A refractory composite gel formulation was optimized by single factor experiments and Box-Behnken response surface method using calcified sodium alginate,linseed gum,gellan gum,sodium caseinate and soybean oil as raw materials. Based on the hardness and elasticity of the composite gel,the single factor experiments and response surface optimization were carried out according to the different addition amounts of the five raw materials. The results showed that the optimal formulation of the thermoreversible composite gel was:5% calcified sodium alginate,1.11% linseed gum,1.12% gellan gum concentration,1.32% sodium caseinate,and 15% soybean oil. Under these conditions,the hardness of the composite gel was(1323.25±40.098) g,the elastic value was(0.856±0.019) g,and the error with the predicted value was less than 5%,which indicated that the response surface model had higher accuracy and the optimized gel formula combination had practical application significance.
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