超声辅助花生分离蛋白复合菊粉糖基化反应条件的优化及性质研究  

Optimization of Ultrasound-Assisted Glycosylation Reaction Conditions for Peanut Protein Isolate Composite Inulin and Property Study

作　　者：张彤[1] 戚朝霞 冯雨禾 谢君兰 陈开垚 曾里[1,2] 贾利蓉[1,2] 段飞霞[1,2] 冉旭[1,2] ZHANG Tong;QI Zhao-xia;FENG Yu-he;XIE Jun-lan;CHEN Kai-yao;ZENG Li;JIA Li-rong;DUAN Fei-xia;RAN Xu(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Key Laboratory of Food Science and Technology in Institutions of Higher Education in Sichuan Province,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]四川大学食品科学与技术四川省高校重点实验室,成都610065

出　　处：《中国调味品》2025年第2期67-74,111,共9页China Condiment

基　　金：四川大学青岛研究院“8122计划”项目(21GZ30201)。

摘　　要：以超声辅助花生分离蛋白复合菊粉进行糖基化制备蛋白多糖复合物,考察不同接枝条件对花生分离蛋白与菊粉复合物接枝度、褐变程度和蛋白质溶解度的影响。在单因素试验的基础上选取反应条件进行Box-Behnken响应面优化,得到最佳花生分离蛋白-菊粉共价复合物的复合工艺。结果表明,通过响应面优化得到最佳工艺参数为反应时间42 min、反应温度80℃、PPI浓度15 mg/mL、PPI-INU比例1∶3、超声功率100 W、超声时间17 min。在最佳工艺条件下,蛋白质溶解度为95.56%。与花生分离蛋白相比,花生分离蛋白-菊粉共价复合物的溶解性、乳化特性均有所改善,该研究对花生分离蛋白的应用及其产品品质提升具有重要意义。Protein polysaccharide complex is prepared using ultrasound-assisted glycosylation of peanut protein isolate composite inulin,and the effects of different grafting conditions on the grafting degree,browning degree and protein solubility of peanut protein isolate-inulin complex are investigated.The reaction conditions are selected on the basis of single factor test,and Box-Behnken response surface optimization is carried out to obtain the optimal compounding process of peanut protein isolate-inulin covalent complex.The results show that the optimal process parameters obtained by response surface optimization are reaction time of 42 min,reaction temperature of 80℃,PPI concentration of 15 mg/mL,PPI-INU ratio of 1∶3,ultrasonic power of 100 W,and ultrasonic time of 17 min.Under the optimal process conditions,the protein solubility is 95.56%.Compared with peanut protein isolate,the solubility and emulsification characteristics of peanut protein isolate-inulin covalent complex are improved.This study is of great significance for the application of peanut protein isolate and the improvement of product quality.

关 键 词：花生分离蛋白 菊粉 糖基化改性 

分 类 号：TS201.21[轻工技术与工程—食品科学]