碎米蛋白乳糖接枝物的超声制备及性质研究.PDFVIP

安徽农业大学学报, 2017, 44(2): 190-197 Journal of Anhui Agricultural University [DOI] 10.13610/ki.1672-352x004 网络出版时间：2017/4/19 11:53:58 [URL] /kcms/detail/34.1162.S1153.008.html 碎米蛋白乳糖接枝物的超声制备及性质研究 1 2* 陈婷婷 ，杜先锋 (1. 安徽农业大学茶与食品科技学院，合肥 230036 ；2. 安徽农业大学生物技术中心，合肥 230036) 摘 要：研究超声制备碎米蛋白-乳糖接枝物反应条件对接枝度的影响，并优化接枝反应条件。结果表明，超声 功率、超声时间和蛋白浓度对接枝度有显著影响。优化工艺条件为：超声功率 300 W，超声时间 30 min，蛋白浓度 -1 ，在此条件下，产物接枝度为42.89 ％。溶解性在pH3～10 的范围内显著提高；荧光光谱和氨基酸分析表 12 mg·mL 明，接枝物具有美拉德反应特征，赖氨酸和精氨酸含量减少。接枝物与相同超声处理条件下的原蛋白比较，乳化活性 有所增加，乳化稳定性改善显著，表面疏水性降低。 关键词：超声；碎米蛋白；乳糖；接枝物 中图分类号：TS201.2 文献标识码：A 文章编号：1672352X (2017)02019008 Properties of broken rice protein-lactose grafts prepared by ultrasonic method 1 2 CHEN Tingting , DU Xianfeng (1. School of Tea Food Science and Technology, Anhui Agricultural University, Hefei 230036; 2. Biotechnology Center, Anhui Agricultural University, Hefei 230036) Abstract: The effect of grafting reaction conditions on grafting degree of broken rice protein-lactose grafts prepared by ultrasonic method was studied. The result showed that the grafting degree was primarily affected by ultrasonic power, ultrasonic time and protein concentration. The optimum conditions were as follows: ultrasonic -1 power, 300 W; ultrasonic time, 30 min; protein concentration, 12 mg·mL . Under this condition, the grafting de- gree was 42.89%. The solubility of grafts was significantly improved at pH 3-10. The amino acid analysis and fuorescence spectrum showed that grafts possessed the characteristic of Maillard reaction, and the contents of Arg a