糖基化反应条件对豌豆蛋白乳化特性的影响

Effects of Glycosylation Conditions on Emulsifying Properties of Pea Protein

以豌豆蛋白与低聚木糖为原料,通过湿法糖基化反应制备豌豆蛋白-低聚木糖复合物,考察豌豆蛋白与木聚糖质量比、反应温度、反应时间等条件对反应过程中豌豆蛋白乳化特性的影响。以豌豆蛋白乳化特性(乳化活性、乳化稳定性)为指标,采用Box-Behnken响应面设计,建立预测模型,优化反应条件。最终得到低聚木糖糖基化下乳化特性较好的豌豆蛋白糖基化制备条件:反应温度75℃、反应时间90 min、豌豆蛋白与低聚木聚糖质量比2∶1,此条件下制备的糖基化复合物的乳化特性最好,其乳化活性为12.32 m^(2)/g、乳化稳定性为59.64%。

Pea protein isolate(PPI)-xylooligosaccharide(XOS)conjugate was prepared by wet glycosylation of PPI and XOS.The effects of protein-sugar ratio,reaction temperature and reaction time on the emulsifying properties of pea protein were investigated.With the emulsifying properties(emulsifying activity and emulsifying stability)of pea protein as the indexes,the prediction model was established and the reaction conditions were optimized by Box-Behnken response surface design.Finally,the preparation conditions of glycosylated pea protein with excellent emulsifying properties under XOS glycosylation were as follows:reaction temperature 75℃,reaction time 90 min,and protein-sugar ratio 2∶1.Under these conditions,the glycosylated complex had the optimal emulsifying properties,with the emulsifying activity of 12.32 m2/g and emulsifying stability of 59.64%.