摘要
红松仁分离蛋白是从红松籽仁中提取的一种蛋白质产品。以红松籽为原料,采用三聚磷酸钠(STP)对红松仁分离蛋白进行改性。在单因素试验的基础上,利用centre-composition中心复合设计,通过响应面分析法对改性后红松仁分离蛋白的溶解性工艺进行优化,研究不同反应温度,pH值,STP浓度和反应时间下改性的红松仁蛋白的溶解性。研究发现:对红松仁分离蛋白溶解性的影响条件依次为STP浓度>pH值>反应时间>反应温度,其中STP浓度和pH值对红松仁分离蛋白溶解度影响高度显著,pH值影响显著,反应温度影响不显著;磷酸化改性红松仁分离蛋白的最佳溶解条件是:反应温度45℃,pH值8.5,STP浓度7%,反应时间为75min。在此条件下红松仁分离蛋白的溶解度可达:80.2%。
Response surface methodology was employed to optimize the modification conditions of reaction temperature, pH value, STP concentration and reaction time on solubility by phosphorylation from the pine seed protein isolates. A central composite design was used for experimental design and analysis of the results to obtain the optimal modification conditions. Optimum phosphorylation conditions for solubility from pine seed protein isolates by using response surface method： reaction temperature=45 ℃, pH value=8.5,STP concentration=7 % and reaction time=75 min. The model had a satisfactory coefficient of R2 （=98.2） and was verified experimentally. Furthermore, the solubility of pine seed protein isolates was 80.2 % under the optimum modification conditions.
出处
《食品研究与开发》
CAS
北大核心
2009年第9期28-33,共6页
Food Research and Development
关键词
红松仁分离蛋白
改性
磷酸化
溶解性
响应面分析
pine seed protein isolates
modification
phosphorylation
solubility
response surface methodology
