超声波辅助花生浓缩蛋白糖基化改性研究

超声波辅助花生浓缩蛋白糖基化改性研究
目的  研究超声波辅助花生浓缩蛋白糖基化改性工艺。方法  以低温冷榨花生蛋白粉为原料, 以糖基化改性蛋白的乳化活性指数(emulsifying activity index, EAI)和乳化稳定性指数(emulsifying stability index, ESI)为考察指标, 采用单因素和响应面实验优化工艺条件。结果  超声波辅助花生浓缩蛋白糖基化改性的最优工艺参数为蛋白浓度5.0 mg/mL、糖浓度104 mg/mL、pH值8.5、反应温度57 ℃、反应时间43 min、超声波功率210 W、超声波频率45 kHz; 此工艺条件下的EAI和ESI理论值分别为47.40 m2/g和69.13%, 验证实验值分别为(48.61±0.32) m2/g和(67.59±2.08)%; EAI和ESI值的实验值与理论值相差分别为2.55%和2.23%。在pH 2~12范围内, 糖基化改性花生浓缩蛋白的乳化活性高于未改性蛋白。结论  本研究的响应面模型与实际情况拟合较好, 验证了所预测模型的正确性, 为花生浓缩蛋白糖基化改性的制备和应用提供理论基础。

Objective  To investigate the optimization process of glycosylation modification of peanut protein concentrate with ultrasonic assisted extraction. Methods  Optimization of process conditions were determined by single factor and response surface experiments using the low temperature pressed peanut protein powder as the raw material and the emulsifying activity index (EAI) and emulsion stability index (ESI) as main value indexes.   Results  The optimum conditions obtained were protein concentration of 5.0 mg/mL, glucose concentration of   104 mg/mL, pH value of 8.5, reaction temperature of 57 ℃, reaction time of 43 min, ultrasonic power of 210 W and ultrasonic frequency of 45 kHz. The model predictive values of EAI and ESI could reach 47.40 m2/g and 69.13%, respectively, and the verification experiment values were (48.61±0.32) m2/g and (67.59±2.08)%, respectively. The differences between the experimental and model predictive values were 2.55% and 2.23%, respectively. In the range of pH 212, the emulsifying properties of glycosylated peanut protein concentrate were higher than those of unmodified protein. Conclusion  The response surface model of this study fits well with the actual situation. And the correctness of the predicted model is verified. Therefore, this study provides a theoretical basis for the preparation and application of glycosylation modification of peanut protein concentrate.

标题：超声波辅助花生浓缩蛋白糖基化改性研究
英文标题：Evaluation of ultrasonic assisted glycosylation modification of peanut protein concentrate

作者：
杨伟强 山东省花生研究所
杜德红 青岛农业大学食品科学与工程学院
江晨 山东省花生研究所
于丽娜 山东省花生研究所
王明清 山东省花生研究所
韩守萍 青岛市黄岛区农业农村局
宋昱 山东省花生研究所
孙杰 山东省花生研究所
毕洁 山东省花生研究所
张初署 山东省花生研究所
徐同成 山东省农业科学院农产品研究所

中文关键词:花生浓缩蛋白,糖基化改性,超声波辅助,乳化性质,
英文关键词:peanut protein concentration,glycosylation modification,ultrasonic assisted extraction,emulsifying properties,

发表日期：2019-10-16

2025-2-4 21:24 上传 超声波辅助花生浓缩蛋白糖基化改性研究.pdf

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