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| 响应面法优化大豆分离蛋白复合酶法糖基化交联改性工艺研究 |
| Optimization of compound enzymatic glycosylation of soybean protein isolate by response surface methdology |
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| DOI： |
| 中文关键词: 大豆分离蛋白 氨基葡萄糖 改性 乳化性 |
| 英文关键词:soybean protein isolate glucosamine modification emulsibility |
| 基金项目: |
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| 中文摘要: |
| 大豆分离蛋白（SPI）用木瓜蛋白酶适度水解再与氨基葡萄糖在转谷氨酰胺酶的作用下进行糖基化交联改性，制备高乳化性能SPI。在单因素实验基础上以氨基葡萄糖与SPI质量比、SPI水解度和交联反应时间为自变量，以乳化活性为响应值，利用响应面法对SPI糖基化改性条件进行优化。结果表明：最佳反应条件为氨基葡萄糖与SPI质量比0.96∶?1、SPI水解度0.64%、交联反应时间3.29 h。在最佳反应条件下，改性SPI乳化活性为16.97 m2/g，是未改性SPI乳化活性的3.25倍，乳化稳定性提高了35个百分点，达到96%。 |
| 英文摘要: |
| Soybean protein isolate (SPI) was hydrolyzed partially by papain, then it was glycosylated with glucosamine by transglutaminase to prepare high emulsifying ability SPI. With mass ratio of glucosamine to SPI, SPI hydrolysis degree and reaction time as independent variables, and emulsifying activity (EAI)as response value, the glycosylation conditions were optimized by response surface methodology based on single factor experiment. The results showed that the optimal glycosylation conditions were obtained as follows: mass ratio of glucosamine to SPI 0.96∶?1, SPI hydrolysis degree 0.64% and reaction time 3.29 h. Under the optimal conditions, EAI of the glycosylated SPI was 16.97 m2/g, which was 3.25 times higher than that of SPI before glycosylation, and the emulsion stability was up to 96%, increasing by 35 percentage points. |
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