Optimization of the Reaction Conditions and Properties of Rice Bran Protein Complex Pentoglycation
The complexes were prepared by wet glycosylation reaction using rice bran protein and chitosan as raw materials,and the effects of different strips of reaction components(pH,reaction time,reaction temperature,rice bran protein-chitosan ratio)on the grafting degree of rice bran protein complex chitosan were investigated.Response surface optimization was performed using Box-Behnken to optimize the process conditions by modeling the grafting degree as an index.The optimum process parameters were pH= 8.94,reaction time 59.51 min,reaction temperature 53.83℃and the mass ratio of rice bran protein to chitosan 1∶2.42.The grafting degree was 34.23%under this process condition.The complexation of rice bran protein with chitosan could lead to the improvement of solubility,emulsion stability and emulsification,foaming stability and foaming properties,in order to provide a theoretical basis for the application of rice bran protein and chitosan complex in food.
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