响应面法优化米渣蛋白乙酰化改性

Acetylating modification to rice residue protein by response surface analysis

乙酰化可以改变米渣蛋白性质,改善其功能特性,拓宽其应用范围。利用响应面法对米渣蛋白乙酰化改性条件进行优化。结果表明:反应温度、pH值、乙酸酐添加量和反应时间对乙酰化反应均有明显影响,顺序为pH值>反应温度>乙酸酐添加量>反应时间。乙酰化改性的最佳条件是反应温度45℃、pH9.11、乙酸酐添加量18.11%、反应时间为6min,乙酰化程度达75.82%。采用响应面法优化得到的米渣蛋白乙酰化工艺条件可靠,具有实用价值。

Acetylating can alter properties of rice residue protein,improve its functional features,and so widen its range of application.Conditions of acetylating rice residue protein were optimized by response surface analysis.The results indicated that reaction temperature,pH value,acetic anhydride concentration and reaction time had significant effects on the reaction,and the impacting order was pH value,the reaction temperature,acetic anhydride concentration and reaction time.The optimum conditions of acetylating were to react for 6 min at 45 ℃,pH 9.11 and acetic anhydride concentration of 18.11%,and its acetylating degree was 75.82%.The conditions of rice residue protein acetylation optimized by response surface analysis were reliable and practical.