摘要
以裸燕麦蛋白、β-葡聚糖为原料进行糖基化改性,利用超声波辅助优化改性工艺条件。通过单因素实验,比较分析了超声时间、超声功率、超声温度和β-葡聚糖与裸燕麦蛋白质量比对接枝度和溶解度的影响,并利用Box-Benhnken原理对4个单因素进行响应面优化,以接枝度为指标,得到了裸燕麦蛋白糖基化改性的最优工艺条件为:超声时间95 min,超声功率240 W,超声温度75℃,β-葡聚糖与裸燕麦蛋白质量比为2∶1,此时糖基化改性的接枝度为35.79%±0.86%。与未超声处理的裸燕麦蛋白糖基化改性相比,接枝度提高了2.34倍。结果表明,超声波辅助对裸燕麦蛋白糖基化改性过程有较大的促进作用。
The glycosylation modification was carried out by using naked oat protein and β-glucan as raw materials,and ultrasonic modification was used to optimize the modification process conditions. Through single factor experiments,the effects of ultrasonic time,ultrasonic power,ultrasonic temperature and β-glucan:Bare oat protein ratio on grafting degree and solubility were compared and analyzed by Box-Benhnken principle. The optimal process conditions for the modification of naked oat protein glycosylation were as follows:Ultrasonic time 95 min,ultrasonic power 240 W,ultrasonic temperature 75 ℃,β-glucan∶Bare oat protein ratio 2∶1. At this time,the degree of grafting of the glycosylation modification was 35.79%±0.86%. The grafting degree of oat protein was 2.34 times higher than that of naked oat protein. The results showed that ultrasonic assisted modification of naked oat protein could promote the process of glycosylation.
作者
蒋琳
杨志伟
JIANG Lin;YANG Zhi-wei(Guangxi Key Laboratory of Fine Processing and Safety Control of Featured Agricultural Products,College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)
出处
《食品工业科技》
CAS
北大核心
2020年第2期170-176,共7页
Science and Technology of Food Industry
关键词
裸燕麦蛋白
Β-葡聚糖
超声波
糖基化改性
响应面分析
naked oat protein
β-glucan
ultrasonic
glycosylation modification
response surface methodology
