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当前位置: 首页 > 文章 > 响应面试验优化超声波辅助绿豆蛋白-葡萄糖接枝条件 食品科学 2013,34 (16) 82-88
Position: Home > Articles > Optimization by Response Surface Methodology of Reaction Conditions for Ultrasonic-Assisted Grafting of Mung Bean Protein with Glucose FOOD SCIENCE 2013,34 (16) 82-88

响应面试验优化超声波辅助绿豆蛋白-葡萄糖接枝条件

作  者：
刘振春;牛秋云;苏彤
单  位：
吉林农业大学食品科学与工程学院;长春职业技术学院
关键词：
绿豆蛋白;葡萄糖;超声波;接枝度;褐变度
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。
译  名：
Optimization by Response Surface Methodology of Reaction Conditions for Ultrasonic-Assisted Grafting of Mung Bean Protein with Glucose
作  者：
LIU Zhen-chun1,NIU Qiu-yun1,SU Tong2,(1.College of Food Science and Engineering,Jilin Agricultural University,Changchun 130000,China;2.Changchun Vocational Institute of Technology,Changchun 130033,China)
关键词：
mung bean protein;glucose;ultrasonic;grafting degree;browning degree
摘  要：
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%).

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