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| Ultrasound-assisted glycosylation of peanut protein and isomalto-oligosaccharide |
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| DOI： |
| KeyWord:peanut protein(PPI) isomalto-oligosaccharide(IMO) peanut protein conjugate graft modification ultrasound-assist |
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| Abstract: |
| 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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