Qiu Ai-yong
Abstract
Using soybean meal as raw material, the modified soy protein were prepared in microwave oven. Response surface methodology (RSM) was employed to optimize the three processing variables. The results indicated that the optimum reaction conditions were: the weight ratio of dextran to soybean meal 1.5:1, time 120 min, pH value 8.5.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
Using soybean meal as raw material, the modified soy protein were prepared in microwave oven. Response surface methodology (RSM) was employed to optimize the three processing variables. The results indicated that the optimum reaction conditions were: the weight ratio of dextran to soybean meal 1.5:1, time 120 min, pH value 8.5.
Key concepts: Soybean meal, Meal, Response surface methodology, Food science, Soy protein, Raw material, Chemistry, Mathematics