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目的响应面法优化超声辅助红小豆蛋白糖基化反应。方法利用超声波辅助机制,对红小豆蛋白进行糖基化改性。通过单因素试验,在确定超声温度、超声功率、超声时间、pH、红小豆蛋白-氨基葡萄糖质量比和红小豆蛋白浓度对红小豆蛋白接枝度和褐变度影响的基础上,经Design-Expert 8.0.6.1软件进行响应面分析。结果最终确定最佳反应条件为:超声温度70℃,超声功率250 W,超声时间28 min,pH 7,红小豆蛋白-氨基葡萄糖质量比1∶1,红小豆蛋白浓度8.5 mg/ml;在此条件下进行验证试验,测得接枝度为56.07%,与理论预测值(56.79%)相差0.72%。结论成功优化了超声辅助红小豆蛋白糖基化反应,确定了最佳工艺,为改善红小豆蛋白的功能性、红小豆精深加工及新产品的研发提供了参考。
Objective To optimize the ultrasound-assisted glycosylation of adzuki bean protein by response surface methodology. Methods The ultrasound-assisted mechanism was used to glycosylate red adzuki bean protein. Based on the single-factor experiments, the effects of ultrasonic temperature, ultrasonic power, ultrasonic time, pH, red bean protein-glucosamine mass ratio and red bean protein concentration on the degree of grafting and browning degree of red bean protein were determined. Expert 8.0.6.1 software for response surface analysis. The results showed that the optimal reaction conditions were: ultrasonic temperature 70 ℃, ultrasonic power 250 W, ultrasonic time 28 min, pH 7, the ratio of red bean protein to glucosamine 1: 1 and red bean protein concentration 8.5 mg / ml; Under the conditions of the verification test, the measured grafting degree of 56.07%, and the theoretical prediction (56.79%) a difference of 0.72%. CONCLUSIONS: Ultrasound-assisted glycosylation of adzuki bean protein was successfully optimized, and the best process was determined. It provided a reference for improving the function of adzuki bean protein, the deep processing of adzuki bean and the development of new products.