摘要
以马铃薯蛋白、麦芽糖为原料进行湿法糖基化反应,利用超声波辅助优化。通过单因素试验,确定反应时间、蛋白浓度和超声功率对糖基化反应接枝度的影响,通过Design-Expert 8.05b软件做响应面分析。最终确定最佳反应条件为:反应温度75℃,糖与蛋白质量比3∶1,pH 9,蛋白浓度12.42 mg/mL,反应时间60 min,超声功率240 W。在此条件下进行验证试验,马铃薯蛋白-麦芽糖糖基化反应的接枝度达40.187 4%,与模型预测值40.422 6%十分相似。证实响应面分析超声波辅助优化马铃薯蛋白糖基化条件切实可行,为马铃薯蛋白新产品的开发和应用提供理论依据。
Potato protein and maltose were used as raw material to carry out the grafting reaction by ultrasonic assisted optimization.The effects of reaction time,protein concentration and ultrasonic power on the grafting degree of potato protein were determined by single factor experiment,and then the response surface analysis was done by 8.05 b Design-Expert software.Finally,the reaction conditions were as follows：the reaction temperature was 75 ℃,the ratio of maltose and protein was 3∶1,the pH was 9,the protein concentration was 12.42 mg/mL,the reaction time was 60 min,the ultrasonic power was 240 W.Under these conditions,the grafting degree of potato protein glycosylation was 40.187 4%,which was very similar to the model of 40.422 6%.It was proved that the use of ultrasonic assisted optimization of potato protein glycosylation was feasible and suitable for the development and application of new potato protein products.
出处
《食品工业》
北大核心
2017年第10期27-30,共4页
The Food Industry
基金
甘肃省高等学校科研项目(2014A-030)
关键词
马铃薯蛋白
糖基化
超声波辅助技术
响应面法
potato protein
glycosylation
ultrasonic-assisted technique
response surface method
