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| Screening of main process factors impacting the comprehensive performance of soy protein isolate film using Plackett-Burman design |
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| DOI： |
| KeyWord:soy protein isolate film principal component analysis Plackett-Burman design |
| FundProject:四川省科技计划项目（2020YFN0147）；四川省大学生创新训练计划项目 |
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| Abstract: |
| The basis of practice and the theoretical guidance to the further optimal analysis of key preparation process factors impacting the comprehensive performance of soy protein isolate (SPI) film was provided through the screening experiment. The principal component analysis and Plackett-Burman design was used to evaluate the comprehensive performance of SPI film, and screen the key factors impacting the comprehensive performance of SPI film. The results showed that according to the results of Plackett-Burman design and principal component analysis, the order from high to low of the effects of five factors on the comprehensive performance of SPI film was glycerol dosage, temperature, pH, stirring speed, sodium sulfite dosage, among which glycerol dosage (p=0.006 5), temperature (p=0.033 9) and pH (p=0.040 2) were significant factors. The key preparation process of SPI film optimized by principal component analysis and Plackett-Burman design was stable and feasible, which was proved to be an economical and effective method. |
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