摘要
采用响应面优化法对花生分离蛋白进行磷酸化改性,以氮溶解指数(NSI)为指标得出花生分离蛋白磷酸化改性的最佳条件为三聚磷酸钠添加量7.77%、花生分离蛋白质量分数6.38%、反应温度44.85℃、反应体系pH8.24、反应时间5.68h。得到的花生改性蛋白NSI最大值为77.74%。改性后,花生分离蛋白的吸油性、吸水性、持水性、乳化性、乳化稳定性、泡沫稳定性都有不同程度的提高。
Peanut protein isolate （PPI） was phosphorylated with sodium tripolyphosphate （STP） for the modification of its functionality. To maximize the nitrogen soluble index （NSI） of PPI, crucial phosphorylation reaction parameters including PPI concentration, STP amount, reaction temperature and time and pH were optimized using response surface methodology （RSM） combined with central composite design based on single factor design. Results showed that the optimal values of the above parameters were as follows： PPI concentration 6.38%, STP amount 7.77% （g/g protein）, pH 8.24 and reaction temperature 44.85℃ for a reaction duration of 5.68 h. Under such conditions, a maximum NSI of PPI of 77.74% was obtained. The oil absorption, water absorption, water capacity, emulsifying capacity, emulsion stability, foam stability of PPI were all improved to different extent after the optimized phosphorylation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第10期35-41,共7页
Food Science
基金
国家星火计划项目(2007EA741007)
青岛市2007年重点技术创新项目(20071359)
关键词
花生分离蛋白
磷酸化
改性
peanut protein isolate
phosphorylation
modification
