CAJ | 학술논문

以魔芋多糖为大米蛋白糖基化试剂,利用响应面法对反应条件进行优化.结果表明,四因素对改性反应均有明显影响,影响主次因素顺序为反应时间>反应温度>pH>糖/蛋白比;pH和糖/蛋白比相互作用对改性的影响最显著;魔芋多糖改性的最佳条件是反应温度94℃、pH12.2、糖/蛋白比1∶12.5、反应时间为21.3 min,糖基化率达14.94%.采用响应面法优化得到的大米蛋白糖基化反应条件具有实用价值.
이마우다당위대미단백당기화시제,이용향응면법대반응조건진행우화.결과표명,사인소대개성반응균유명현영향,영향주차인소순서위반응시간>반응온도>pH>당/단백비;pH화당/단백비상호작용대개성적영향최현저;마우다당개성적최가조건시반응온도94℃、pH12.2、당/단백비1∶12.5、반응시간위21.3 min,당기화솔체14.94%.채용향응면법우화득도적대미단백당기화반응조건구유실용개치.
@@@@Konjac polysaccharide as glycosylation reagent, reaction conditions of rice protein glycosylation were optimized by response surface analysis. The results suggested that four factors affected the reaction obviously, and the order were reaction time, reaction temperature, pH value and sugar/protein ratio. Interactions between pH value and sugar/protein ratio affected the modification significantly. The optimum conditions of glycosylation were to react inthesystem ofsugar/proteinratio1∶12.5for21.3minat94℃andpH12.2,anditsgraftdegreewasupto14.94%. The conditionsofriceproteinglycosylationoptimizedbyresponsesurfaceanalysiswerepractical.