食品科学 ›› 2018, Vol. 39 ›› Issue (12): 247-253.doi: 10.7506/spkx1002-6630-201812038

• 工艺技术 • 上一篇    下一篇

响应面试验优化超声系统中玉米醇溶蛋白-葡聚糖糖基化及其性质分析

董艳娇1,2,张浩1,赵城彬1,许秀影1,王文举3,刘景圣1,*   

  1. (1.吉林农业大学食品科学与工程学院,小麦和玉米深加工国家工程实验室,吉林?长春 130118;2.吉林工程技术师范学院食品工程学院,吉林?长春,138000;3.白城师范学院化学学院,吉林?白城 137000)
  • 出版日期:2018-06-25 发布日期:2018-06-15
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400702);现代农业产业技术体系建设专项(CARS-02)

Response Surface Optimization of Ultrasonic Zein-Dextran Glycosylation and Functional Properties of Products

DONG Yanjiao1,2, ZHANG Hao1, ZHAO Chengbin1, XU Xiuying1, WANG Wenju3, LIU Jingsheng1,*   

  1. (1. National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;2. College of Food and Engineering, Jilin Engineering Normal University, Changchun 138000, China;3. College of Chemistry, Baicheng Normal University, Baicheng 137000, China)
  • Online:2018-06-25 Published:2018-06-15

摘要: 采用超声波技术辅助玉米醇溶蛋白与葡聚糖进行美拉德反应,通过单因素及响应面试验研究玉米醇溶蛋白-葡聚糖美拉德反应的工艺,并对糖基化产物的结构及功能性质进行测定。结果表明:当超声时间50.15?min、超声功率300?W、糖质量浓度0.025?g/mL时,玉米醇溶蛋白-葡聚糖复合物的接枝度达到最大,与同条件的水浴加热反应产物相比,接枝度由10.13%提高到18.28%,接枝度提高了44.58%。对反应后玉米醇溶蛋白进行傅里叶红外光谱分析发现,玉米醇溶蛋白与葡聚糖通过共价键结合,证明美拉德反应发生。对反应产物的功能性测定发现,与天然蛋白和水浴加热反应糖基化产物相比,超声系统中的糖基化产物的溶解性、乳化性和乳化稳定性、起泡能力和泡沫稳定性均显著提高,说明超声技术能够提高糖基化反应效率,改善产物的结构及性质,拓宽了玉米醇溶蛋白的加工利用的领域。

关键词: 超声波, 玉米醇溶蛋白, 美拉德反应, 接枝度, 结构及性质

Abstract: Ultrasonic was applied to assist the Maillard reaction between zein and dextran. The reaction conditions were optimized using one-factor-at-a-time and orthogonal array design methods and the reaction products were characterized for structural and functional properties. The results indicated that the maximum degree of grating (DG) of 18.28% was obtained under the following conditions: 50.15 min ultrasonic irradiation, ultrasonic power 300 W and sugar concentration 0.025 g/mL, which increased by 44.58% compared with that obtained by water bath heating. Fourier transform infrared (FTIR) analysis showed that zein covalently bound to dextran confirming the occurrence of glycosylation. Functional characterization showed that the solubility, emulsifying capacity, emulsion stability, foaming ability and foam stability of zein-dextran conjugate produced under ultrasonic irradiation were improved significantly compared with zein and hot water bath, which indicated that ultrasonic irradiation could promote the efficiency of glycosylation and improve the structure and properties of the products, broadening the scope of application of zein.

Key words: ultrasonic irradiation, zein, Maillard reaction, grafting degree, structural and functional properties

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