琥珀酰化改性高溶解度大豆分离蛋白的工艺优化

Optimization on technological of high solubility SPI by succinylation modified

采用琥珀酸酐对大豆分离蛋白进行酰化改性,测定改性前后大豆分离蛋白溶解特性的变化,并建立蛋白质溶解度与改性条件关系的数学模型,利用四元二次正交旋转组合设计试验法优化出琥珀酰化大豆分离蛋白的适宜条件:大豆分离蛋白质量分数7.0%,反应温度54℃,琥珀酸酐添加量11%,反应时间2h。该条件下制备的酰化蛋白的溶解特性与未改性的大豆分离蛋白相比提高了15.73倍。

Succinic anhydride was used as modification reagents to modified soy protein isolate.Determine the change of solubility properties before and after modification,and established the mathematical model between solubility of protein and modified conditions.Using response surface analysis to optimize the best conditions of parameters： mass fraction of soy protein isolate： 7.0%,reaction temperature 54 ℃,succinic anhydride 11%,reaction time 2 h.Under these conditions the functional properties of succinylated SPI were improved compared with the pre-modified SPI,respectively,and solubility increased 15.73 degrees.