合成类蛋白工艺优化及产物氨基酸分析  

Optimization of Plastein Synthesis and Amino Acid Analysis of Products

作　　者：刘振春[1] 冯建国[1] 刘春萌[1] 范国婷[1] 苏彤[2] 

机构地区：[1]吉林农业大学食品与科学工程学院,吉林长春130118 [2]长春职业技术学院,吉林长春130033

出　　处：《食品科学》2013年第12期76-81,共6页Food Science

基　　金：吉林省科技发展项目(2011026)

摘　　要：以大豆蛋白水解物和燕麦蛋白水解物为原料的类蛋白合成工艺研究。通过单因素试验从底物质量浓度、反应温度、pH值和反应时间4个因素中确定3个主要因素。根据Box-Behnken试验设计原则,应用响应面法对类蛋白合成的条件进行优化,最后分析了此条件下所得类蛋白的氨基酸组成特点。结果得到类蛋白合成最佳条件,即底物质量浓度31g/100mL、温度45℃、pH4.7、反应时间12h,此时类蛋白实际得率可达31.46%;类蛋白的氨基酸组成与原料中大豆蛋白和燕麦蛋白的氨基酸组成相比差异显著,而且必需氨基酸含量分别增加了17.7%和16.5%,类蛋白反应提高了原料蛋白营养价值。The synthesis of plastein from hydrolysates of soybean protein isolate and oat protein isolate was investigated in this work. Of the reaction conditions substrate concentration, temperature, pH and time, 3 were identified as main variables by one-factor-at-a-time design. The main variables were optimized by response surface methodology based on a Box-Behnken design. Meanwhile the synthetic plastein was analyzed for animo acid composition. The observed yield of plastein was 31.46% under the optimal conditions of 31 g/100 mL of substrate concentration, 45 ℃, pH 4.7 and 12 h. The plastein obtained exhibited significantly different amino acid composition in comparison with both starting raw materials; in particular, the content of essential amino acids was increased by 17.7% and 16.5%, respectively. Therefore, the nutritional value of both raw materials was increased.

关 键 词：大豆蛋白 燕麦蛋白 类蛋白 响应面法 氨基酸 

分 类 号：TS202.3[轻工技术与工程—食品科学]