壳聚糖改性米糠蛋白反应条件优化及性质研究
Optimization of the Reaction Conditions and Properties of Rice Bran Protein Complex Pentoglycation
冷雪冬 1孙华军 1陈明明 1杨斯琪 1宋妍 1王永生 2钱丽丽3
作者信息
- 1. 黑龙江八一农垦大学食品学院,大庆 163319
- 2. 内蒙古赤峰市宁城县天义镇人民政府
- 3. 黑龙江八一农垦大学食品学院,大庆 163319;国家杂粮工程技术研究中心
- 折叠
摘要
以米糠蛋白与壳聚糖为原料,采用湿法糖基化反应制备复合物,考察不同反应条件(pH、反应时间、反应温度、米糠蛋白-壳聚糖比例)对米糠蛋白复合壳聚糖接枝度的影响.用Box-Behnken进行响应面优化,以接枝度为指标建立模型优化工艺条件.最终可知在最佳工艺参数为pH=8.94、反应时间 59.51 min、反应温度 53.83℃及米糠蛋白与壳聚糖质量比 1∶2.42 时,此工艺条件下接枝度为34.23%.米糠蛋白与壳聚糖复合可使复合物的溶解度、乳化稳定性及乳化性、起泡稳定性及起泡性等性质得到提升,为米糠蛋白与壳聚糖复合物在食品中的应用提供理论基础.
Abstract
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.
关键词
米糠蛋白/壳聚糖/接枝度/糖基化Key words
rice bran protein/chitosan/grafting degree/glycosylation引用本文复制引用
基金项目
国家重点研发计划(2021YFD2100903)
出版年
2024
国家科技期刊平台
NSTL
万方数据