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《Farm Products Processing》 2015-01
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Oat Protein Lactose Grafted by Ultrasonic-assisted

SUN Jiang;LIU Zhenchun;XU Yibo;QIAN Yue;College of Food Science and Engineering,Jilin Agricultural University;  
This test use the method of ultrasonic assisted to grafted sugar and oat protein. Through single factor analysis of test data. Optimize the parameters of the reaction by response surface analysis method. The results show that ultrasonic time,ultrasonic temperature and ultrasonic power can impact DG of oat protein-actose significantly. The optimum reaction conditions are as follow:ultrasonic time 43 min,ultrasonic power 300 W,ultrasonic temperature 90 ℃. Under this condition, the actual verification is 52.16%,close to the theoretical value of 53.26%,optimization results prove of practical value.
【CateGory Index】: TS201.2
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