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| 超声辅助花生蛋白-低聚异麦芽糖接枝改性的研究 |
| Ultrasound-assisted glycosylation of peanut protein and isomalto-oligosaccharide |
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| DOI： |
| 中文关键词: 花生蛋白 低聚异麦芽糖 花生蛋白接枝物 接枝改性 超声辅助 |
| 英文关键词:peanut protein(PPI) isomalto-oligosaccharide(IMO) peanut protein conjugate graft modification ultrasound-assist |
| 基金项目: |
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| 中文摘要: |
| 以热榨花生粕中提取的花生蛋白为原料，利用低聚异麦芽糖超声辅助接枝改性花生蛋白。在单因素试验的基础上，设计响应面试验优化改性条件，并通过结构表征阐明超声辅助花生蛋白糖基化改性的特性。结果表明：最佳改性条件为花生蛋白与低聚异麦芽糖的质量比1∶3、超声功率160 W、超声温度70?℃、超声时间90 min、pH 9.0，此条件下花生蛋白的接枝度为21.30%；通过结构表征可知，花生蛋白与低聚异麦芽糖发生了共价结合，并且超声作用使花生蛋白的结构从有序向无序状态转变，自由氨基暴露，从而接枝度较高。 |
| 英文摘要: |
| Peanut protein from hot pressed peanut meal was used as raw material, peanut protein isomalto-oligosaccharide conjugates were prepared by ultrasound-assisted glycosylation with isomalto-oligosaccharide. Based on single factor experiment, the ultrasound-assisted glycosylation conditions were optimized by response surface methodology. The characteristics of peanut protein isomalto-oligosaccharide conjugates were expounded by structural characterization. The results showed that the optimal ultrasound-assisted glycosylation conditions were obtained as follows: mass ratio of peanut protein to isomalto-oligosaccharide 1∶3, ultrasonic power 160 W, ultrasonic temperature 70?℃, ultrasonic time 90 min and pH 9.0. Under these conditions,the graft degree was 21.30%. Through structural characterization, it was found that peanut protein covalently bounded at isomalto-oligosaccharide, the structure of modified peanut protein changed from well-organized state to disordered state by the ultrasonic function, so that free amino groups of peanut protein exposed, and the graft degree was higher. |
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