食品科学

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响应面试验优化超声波辅助绿豆蛋白-葡萄糖接枝条件

刘振春,牛秋云,苏 彤   

  1. 1.吉林农业大学食品科学与工程学院,吉林 长春 130000;2.长春职业技术学院,吉林 长春 130033
  • 出版日期:2013-08-25 发布日期:2013-09-03

Optimization by Response Surface Methodology of Reaction Conditions for Ultrasonic-Assisted Grafting of Mung Bean Protein with Glucose

LIU Zhen-chun,NIU Qiu-yun,SU Tong   

  1. 1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130000, China;
    2. Changchun Vocational Institute of Technology, Changchun 130033, China
  • Online:2013-08-25 Published:2013-09-03

摘要:

为了改善绿豆蛋白的功能性质以拓宽其应用范围,采用超声波辅助糖基化的方法对绿豆蛋白进行改性,分析底物配比、底物质量浓度、pH值、超声温度、超声时间和超声功率对绿豆蛋白-葡萄糖接枝度(DG)和褐变度(A420nm)的影响;在单因素试验基础上,采用Box-Behnken设计,通过响应面法(RSM)对接枝改性条件进行优化。结果表明:超声时间、超声温度和超声功率对绿豆蛋白-葡萄糖的DG有显著影响,而底物配比、pH值和底物质量浓度对DG影响不显著,褐变度(A420nm)随各因素的增大呈上升的趋势;响应面分析得到最佳的工艺条件为超声时间53min、超声功率300W和超声温度80℃。经实验验证,此条件下的DG为52.06%,与理论值52.28%基本一致。

关键词: 绿豆蛋白, 葡萄糖, 超声波, 接枝度, 褐变度

Abstract:

Mung bean protein was modified by ultrasonic-assisted glycosylation for improved functional properties and
thus wider use. The effects of protein-to-glucose ratio, substrate concentration, pH, reaction temperature, ultrasonication
time and ultrasonic power on degree of grafting (DG) and degree of browning (DB, expressed as absorbance at 420 nm,
A420 nm) were analyzed. A Box-Behnken design combined with response surface analysis was employed to optimize the
reaction conditions. Ultrasonic power, reaction temperature and ultrasonication time had significant effects on DG, while the
effects of protein-to-glucose ratio, substrate concentration and pH were not significant. DB showed an upward trend with
an increase in all these reaction conditions. The optimum reaction conditions were determined as 53 min, 300 W and 80 ℃
for ultrasonication time, ultrasonic power and reaction temperature, respectively. Under these conditions, the theoretical DG
(52.28%) closely agreed with the experimental value (52.06%).

Key words: mung bean protein, glucose, ultrasonic, grafting degree, browning degree