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| Optimization of modification process parameters of soybean 11S protein by glutamine transaminase using response surface methodology |
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| KeyWord:response surface methodology soybean 11S protein glutamine transaminase enzyme crosslinking modification |
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| Abstract: |
| 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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