超声辅助花生蛋白-低聚异麦芽糖接枝改性的研究

Ultrasound-assisted glycosylation of peanut protein and isomalto-oligosaccharide

以热榨花生粕中提取的花生蛋白为原料,利用低聚异麦芽糖超声辅助接枝改性花生蛋白。在单因素试验的基础上,设计响应面试验优化改性条件,并通过结构表征阐明超声辅助花生蛋白糖基化改性的特性。结果表明:最佳改性条件为花生蛋白与低聚异麦芽糖的质量比1∶3、超声功率160 W、超声温度70℃、超声时间90 min、pH 9.0,此条件下花生蛋白的接枝度为21.30%;通过结构表征可知,花生蛋白与低聚异麦芽糖发生了共价结合,并且超声作用使花生蛋白的结构从有序向无序状态转变,自由氨基暴露,从而接枝度较高。

Peanut protein from hot pressed peanut meal was used as raw material, peanut protein isomalto-oligosaccharide conjugates were prepared by ultrasound-assisted glycosylation with isomalto-oligosaccharide. Based on single factor experiment, the ultrasound-assisted glycosylation conditions were optimized by response surface methodology. The characteristics of peanut protein isomalto-oligosaccharide conjugates were expounded by structural characterization. The results showed that the optimal ultrasound-assisted glycosylation conditions were obtained as follows： mass ratio of peanut protein to isomalto-oligosaccharide 1∶3, ultrasonic power 160 W, ultrasonic temperature 70℃, ultrasonic time 90 min and pH 9.0. Under these conditions,the graft degree was 21.30%. Through structural characterization, it was found that peanut protein covalently bounded at isomalto-oligosaccharide, the structure of modified peanut protein changed from well-organized state to disordered state by the ultrasonic function, so that free amino groups of peanut protein exposed, and the graft degree was higher.