茶渣蛋白糖基化改性工艺优化及功能特性研究

Optimization on glucosylation modification process and functional properties of tea residue protein

采用湿法糖基化对茶渣蛋白进行改性,以接枝度和褐变指数为指标,通过单因素和响应面试验优化改性工艺,并分析改性对蛋白功能特性的影响。结果表明,以葡萄糖作为糖基供体,与茶渣蛋白按11的质量比,在83.68℃、pH10.60条件下进行糖基化反应,此时接枝度达到(32.89±0.53)%。该工艺下得到的茶渣蛋白较改性前,溶解性、乳化性及乳化稳定性、起泡性及泡沫稳定性分别增加35.78%,0.415,10.72%,29.95%,3.23%。

Tea residue protein was modified by wet glucosylation.The optimum modification process of tea residue protein was determined by single factor and response surface design with indicators, including the degree of graft and browning index.Effects of modification on functional properties of protein were analyzed.The results indicated that glucose was the optimal glycosyl donor.When glucosylation reaction was carried out with the ratio of 1 1 (protein to glucose) at 83.68 ℃ and pH 10.60, the degree of graft was (32.89±0.53)%.By this processing, the increases in solubility, emulsifying capacity and stability, foaming capacity and stability of tea residue protein were 35.78%, 0.415, 10.72%, 29.95% and 3.23%, respectively.