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高凝胶性大豆球蛋白制备工艺优化

DOI: 10.6041/j.issn.1000-1298.2012.10.023, PP. 124-130

Keywords: 大豆球蛋白,糖基化改性,凝胶强度,Box-Behnken模型

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Abstract:

以脱脂豆粕为材料,分离纯化后得到大豆球蛋白(11S)。通过添加葡萄糖进行糖基化改性,单因素试验初步得到改性的工艺条件,并在此基础上采用Box-Behnken模型对工艺条件进行优化,测定并分析了改性产物在各个条件下的凝胶强度。结果表明,最佳工艺条件为:反应温度78.61℃、反应时间60.36min和葡萄糖质量分数2.84%,凝胶强度达到271.37g。根据实际情况,将反应温度设定为80℃,反应时间设定为60min,葡萄糖质量分数确定为3.0%,在此条件下进行验证试验,凝胶强度为270.52g,是未改性大豆球蛋白的3.07倍。试验证明优化工艺能有效且显著提高大豆球蛋白的凝胶强度。

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