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| Modification of peanut protein by succinylation |
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| DOI： |
| KeyWord:peanut protein acylation degree secondary structure nitrogen solubility index |
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| Abstract: |
| In order to investigate the impacts of succinylation modification factors on modification effect and structure of peanut protein, the effects of mass concentration of peanut protein, dosage of succinic anhydride and reaction temperature on acylation degree and yield of the modified peanut protein were analyzed by single factor experiment and response surface methodology, and the optimal conditions of modification by succinylation were determined. The structural properties of modified peanut protein by succinylation were evaluated by infrared spectra, electronic microscope and nitrogen solubility index. The results showed that the mass concentration of peanut protein and dosage of succinic anhydride were significant factors. The optimal modification conditions were obtained as follows: mass concentration of peanut protein 58.5 g/L, dosage of succinic anhydride 19.55% of peanut protein mass and reaction temperature 49?℃. Under these conditions, the acylation degree and yield of the modified peanut protein reached (82.82±0.59)%and (76.89±0.74)% respectively. Because of the introduction of succinyl group, the molecular structure of peanut protein changed, so that the fold state inclined to extension and the size of protein aggregate shrank. The solubility of modified peanut protein was also improved notably. |
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