Research on Biological Materials with Optimization of Spray Drying Walnut Antioxidant Polypeptide Using Response Surface Methodology

机译：使用响应面法优化喷雾干燥核桃抗氧化多肽的生物材料研究

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Response surface methodology (RSM) was employed to optimize the spray drying process for walnut polypeptide, which were hydrolyzed by papain and trypsin. Air inlet temperature, air outlet temperature and feed concentration as well as cross-interaction among these factors exhibited a significant effect on collection rate and DPPH scavenging activity of walnut polypeptide powder. Results showed that the optimal drying parameters were air inlet temperature of 172°C, air outlet temperature of 88°C and feed concentration of 23%. The observed collection rate and DPPH scavenging activity of polypeptide powder under the optimal conditions was up to 91.28% and 76.33%, respectively, which was consistent with the predicted result.

机译：采用响应面方法（RSM）来优化核桃多肽的喷雾干燥过程，用木瓜蛋白酶和胰蛋白酶水解。空气入口温度，空气出口温度和饲料浓度以及这些因素之间的交叉相互作用对核桃多肽粉末的收集率和DPPH清除活性表现出显着影响。结果表明，最佳干燥参数为172°C的空气入口温度，空气出口温度为88°C，进料浓度为23％。在最佳条件下，多肽粉末的观察到的收集率和DPPH清除活性分别高达91.28％和76.33％，这与预测结果一致。

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《International Conference on Applied Mechanics and Manufacturing System》|2014年||共5页
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作者
Ma Yan; Wu Shuai; Guan Chuyu; Huang Guohui;
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原文格式 PDF
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中图分类 TH16-53;
关键词
Walnut polypeptide; Spray drying; Collection rate; DPPH scavenging activity;

机译：核桃多肽;喷雾干燥;收集率;DPPH清除活动;

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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Research on Biological Materials with Optimization of Spray Drying Walnut Antioxidant Polypeptide Using Response Surface Methodology

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