米糠蛋白复合戊聚糖糖基化反应条件的优化及性质研究  

Optimization of Reaction Conditions and Properties of Rice Bran Protein Complex Pentosan Glycosylation

作　　者：冷雪冬 孙华军 朱磊[1] 陈明明 宋妍 杨斯琪 钱丽丽[1,2,3] Leng Xuedong;Sun Huajun;Zhu Lei;Chen Mingming;Song Yan;Yang Siqi;Qian Lili(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;National Coarse Cereals Engineering Research Center,Daqing 163319;Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang province,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]国家杂粮工程技术研究中心,大庆163319 [3]黑龙江省农产品加工与质量安全重点实验室,大庆163319

出　　处：《中国粮油学报》2023年第11期69-74,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2021YFD2100903)。

摘　　要：以米糠蛋白与戊聚糖进行糖基化反应制备复合物,考察不同条反应件(时间、温度、pH、米糠蛋白复合戊聚糖比例)对米糠蛋白戊聚糖复合物接枝度的影响。并在单因素实验的基础上,进行Box-Behnken响应面优化,优选出米糠蛋白戊聚糖复合物的最佳制作工艺参数。结果表明,通过响应面优化可知最佳工艺参数为pH=10.11、反应时间58.71 min、反应温度44.15℃及米糠蛋白与戊聚糖质量比1.00∶2.21时,在此条件下接枝度为29.07%。与米糠蛋白相比,米糠蛋白戊聚糖复合物的褐变程度、溶解性及乳化性质均有所改善,本研究为米糠蛋白的应用领域提供参考。The complexes were prepared by glycosylation of rice bran protein and pentosan,and the effects of different reaction conditions(time,temperature,pH,ratio of rice bran protein to pentosan)on the grafting degree of rice bran protein to pentosan were investigated.On the basis of single factor experiment,Box-Behnken response surface optimization was carried out,and the best production process parameters of rice bran protein complex pentosan were optimized.The results indicated that the optimal process parameters were pH=10.11,reaction time 58.71 min,reaction temperature 44.15℃,and when the mass ratio of rice bran protein and pentosan was 1∶2.21,the grafting degree was 29.07%under these conditions.Compared with rice bran protein,the Browning degree,solubility and emulsification property of rice bran protein compound pentosan were improved.This study provides a theoretical reference for the application field of rice bran protein.

关 键 词：米糠蛋白 戊聚糖 接枝度 

分 类 号：TS202.3[轻工技术与工程—食品科学]