蛋白质、多糖和多酚混合体系稳定性研究

摘要

The stabilityof protein,polysaccharide and polyphenol was studiedin the paper. On the basisof single factor experiment,the Box–Behnkencentralcomposite design was adopted to research variables and theirinteractions.Theoptimal amountof temperature was 37.75℃,the pH value was 5.25, ionconcentration was 0.15mol/L. In thesecondition,the stability was the best.%该文研究蛋白质、多糖和多酚混合体系的稳定性，在单因素实验基础上，采用Box–Behnken中心组合设计的方法，研究各自变量及其交互作用对蛋白质，多糖和多酚混合体系稳定性的影响。确定其最佳条件：温度为37.75℃，pH为5.25，离子浓度为0.15 mol/L，在此条件下，稳定性最好。