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—— 中國(guó)食品雜志社
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Optimization of genistein solubilization by κ-carrageenan hydrogel using response surface methodology
來(lái)源：食品科學(xué)網(wǎng) 閱讀量: 395 發(fā)表時(shí)間: 2017-03-07
作者: Fang Chena, Jianlin Peng a, Dandan Lei a, Jia Liu a, Guohua Zhaoa,b,?
關(guān)鍵詞: Genistein; Carrageenan; Hydrogel matrix; Response surface methodology; Water solubility
摘要:

κ-Carrageenan was explored to improve genistein solubility by matrix retention. The corresponding maximum value in the efficiency of retention (Re) (50.48 mg/100 mg) was achieved when variables were set as: pH 4.76, temperature 52.12 ?C and genistein conc

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