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| 响应面法优化大豆11S蛋白谷氨酰胺转氨酶改性工艺参数 |
| Optimization of modification process parameters of soybean 11S protein by glutamine transaminase using response surface methodology |
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| DOI： |
| 中文关键词: 响应面法 大豆11S蛋白 谷氨酰胺转氨酶 酶交联改性 |
| 英文关键词:response surface methodology soybean 11S protein glutamine transaminase enzyme crosslinking modification |
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| 中文摘要: |
| 采用响应面法优化酶交联反应条件，制备高乳化性大豆11S蛋白。以酶添加量(以50 mL样液为参照)、大豆11S蛋白质量浓度、温度和pH为自变量，以乳化性为响应值，利用单因素实验和响应面法对高乳化性大豆11S蛋白制备条件进行优化。结果表明，最佳反应条件为酶添加量22 U(50 mL大豆11S蛋白溶液)、大豆11S蛋白质量浓度26.5 g/L、温度47?℃、时间2 h、pH 8.0。在最佳反应条件下，乳化性为76.13%，模型的预测值为76.89%，实验值与预测值相差0.76个百分点，拟合模型具有良好可靠性。未改性大豆11S蛋白乳化性为60.00%，改性后其乳化性提高16.13个百分点。 |
| 英文摘要: |
| Enzyme crosslinking reaction conditions were optimized by response surface methodology to prepare high emulsibility soybean 11S protein.With dosage of enzyme(50 mL sample solution as reference), mass concentration of soybean 11S protein, temperature and pH as independent variables, and emulsibility as response value,the preparation conditions were optimized by single factor experiment and response surface methodology. The results showed that the optimal preparation conditions were obtained as follows: dosage of enzyme 22 U(50 mL soybean 11S protein solution), mass concentration of soybean 11S protein 26.5 g/L, temperature 47?℃, time 2 h, and pH 8.0.Under the optimal conditions,the emulsibility was 7613%, the model predictive value was 76.89%, and the error between experimental value and predictive value was 0.76 percentage points, which showed a good reliability of fitting model. The emulsibility of modified protein increased by 16.13 percentage points compared with unmodified soybean 11S protein with emulsibility 60.00%. |
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