响应面试验优化超声波辅助绿豆蛋白-葡萄糖接枝条件  

Optimization by Response Surface Methodology of Reaction Conditions for Ultrasonic-Assisted Grafting of Mung Bean Protein with Glucose

作　　者：刘振春[1] 牛秋云[1] 苏彤[2] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130000 [2]长春职业技术学院,吉林长春130033

出　　处：《食品科学》2013年第16期82-88,共7页Food Science

基　　金：吉林省科技发展项目(2011026)

摘　　要：为了改善绿豆蛋白的功能性质以拓宽其应用范围,采用超声波辅助糖基化的方法对绿豆蛋白进行改性,分析底物配比、底物质量浓度、pH值、超声温度、超声时间和超声功率对绿豆蛋白-葡萄糖接枝度(DG)和褐变度(A420nm)的影响;在单因素试验基础上,采用Box-Behnken设计,通过响应面法(RSM)对接枝改性条件进行优化。结果表明:超声时间、超声温度和超声功率对绿豆蛋白-葡萄糖的DG有显著影响,而底物配比、pH值和底物质量浓度对DG影响不显著,褐变度(A420nm)随各因素的增大呈上升的趋势;响应面分析得到最佳的工艺条件为超声时间53min、超声功率300W和超声温度80℃。经实验验证,此条件下的DG为52.06%,与理论值52.28%基本一致。Mung bean protein was modified by ultrasonic-assisted glycosylation for improved functional properties and thus wider use.The effects of protein-to-glucose ratio,substrate concentration,pH,reaction temperature,ultrasonication time and ultrasonic power on degree of grafting（DG） and degree of browning（DB,expressed as absorbance at 420 nm,A420 nm） were analyzed.A Box-Behnken design combined with response surface analysis was employed to optimize the reaction conditions.Ultrasonic power,reaction temperature and ultrasonication time had significant effects on DG,while the effects of protein-to-glucose ratio,substrate concentration and pH were not significant.DB showed an upward trend with an increase in all these reaction conditions.The optimum reaction conditions were determined as 53 min,300 W and 80 ℃ for ultrasonication time,ultrasonic power and reaction temperature,respectively.Under these conditions,the theoretical DG（52.28%） closely agreed with the experimental value（52.06%）.

关 键 词：绿豆蛋白 葡萄糖 超声波 接枝度 褐变度 

分 类 号：TS201.2[轻工技术与工程—食品科学]