食品科学

• 工艺技术 • 上一篇    下一篇

合成类蛋白工艺优化及产物氨基酸分析

刘振春,冯建国,刘春萌,范国婷,苏 彤   

  1. 1.吉林农业大学食品与科学工程学院,吉林 长春 130118;2.长春职业技术学院,吉林 长春 130033
  • 出版日期:2013-06-25 发布日期:2013-06-17

Optimization of Plastein Synthesis and Amino Acid Analysis of Products

LIU Zhen-chun,FENG Jian-guo,LIU Chun-meng,FAN Guo-ting,SU Tong   

  1. 1. College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China;
    2. Changchun Vocational Institute of Technology, Changchun 130033, China
  • Online:2013-06-25 Published:2013-06-17

摘要:

以大豆蛋白水解物和燕麦蛋白水解物为原料的类蛋白合成工艺研究。通过单因素试验从底物质量浓度、反应温度、pH值和反应时间4个因素中确定3个主要因素。根据Box-Behnken试验设计原则,应用响应面法对类蛋白合成的条件进行优化,最后分析了此条件下所得类蛋白的氨基酸组成特点。结果得到类蛋白合成最佳条件,即底物质量浓度31g/100mL、温度45℃、pH4.7、反应时间12h,此时类蛋白实际得率可达31.46%;类蛋白的氨基酸组成与原料中大豆蛋白和燕麦蛋白的氨基酸组成相比差异显著,而且必需氨基酸含量分别增加了17.7%和16.5%,类蛋白反应提高了原料蛋白营养价值。

关键词: 大豆蛋白, 燕麦蛋白, 类蛋白, 响应面法, 氨基酸

Abstract:

The synthesis of plastein from hydrolysates of soybean protein isolate and oat protein isolate was investigated
in this work. Of the reaction conditions substrate concentration, temperature, pH and time, 3 were identified as main
variables by one-factor-at-a-time design. The main variables were optimized by response surface methodology based on a
Box-Behnken design. Meanwhile the synthetic plastein was analyzed for animo acid composition. The observed yield of
plastein was 31.46% under the optimal conditions of 31 g/100 mL of substrate concentration, 45 ℃, pH 4.7 and 12 h. The
plastein obtained exhibited significantly different amino acid composition in comparison with both starting raw materials; in
particular, the content of essential amino acids was increased by 17.7% and 16.5%, respectively. Therefore, the nutritional
value of both raw materials was increased.

Key words: soybean protein, oat protein, plastein, response surface methodology, amino acid analysis