| 响应面法优化高抗氧化麦芽糊精糖基化乳清浓缩蛋白的制备 |
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| 引用本文： | 王芳,罗童颜,张硕.响应面法优化高抗氧化麦芽糊精糖基化乳清浓缩蛋白的制备[J].安徽农业大学学报,2022,49(2):329. |
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| 作者姓名： | 王芳 罗童颜 张硕 |
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| 作者单位： | 成都师范学院化学与生命科学学院，成都 611130; 特色园艺生物资源开发与利用四川省高等学校重点实验室，成都 611130 |
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| 基金项目： | 四川省科技厅面上项目（2018JY0441）, 教育部大学生创新创业训练计划支持项目（S201914389112）和成都师范学院校级应用型示范课程（2019XJYYLKC05）共同资助。 |
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| 摘 要： | 为改善乳清浓缩蛋白的抗氧化活性，运用超声波辅助水浴湿热法制备麦芽糊精糖基化乳清浓缩蛋白，以褐变程度、中间产物生成量、反应后pH、铁离子还原力、DPPH自由基清除力为测试指标，通过单因素法和响应面法优化改性工艺。结果显示，在乳清浓缩蛋白浓度为30 mg·mL-1，乳清浓缩蛋白:麦芽糊精质量比为1:5 mg·mg-1，初始pH 11，水浴时间为7 h，水浴温度为100 ℃，超声时间为40 min，超声温度为60 ℃，超声次数为2次时最佳，测得终产物褐变0.603，中间产物0.497，反应后pH 6.51，铁离子还原力1.196，DPPH自由基清除率60.07%。乳清浓缩蛋白经麦芽糊精糖基化修饰后与未修饰的蛋白相比铁离子还原力增大2.45倍，DPPH自由基清除能力增大4.33倍。通过糖基化反应使麦芽糊精对乳清浓缩蛋白进行改性，改善了乳清浓缩蛋白的抗氧化能力。
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| 关 键 词： | 乳清浓缩蛋白 麦芽糊精 糖基化合物 响应面法 抗氧化活性 |
Optimization of the high antioxidant maltodextrin-whey protein concentrate glycosyl compound using Box-Behnken response surface methodology |
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| WANG Fang,LUO Tongyan,ZHANG Shuo.Optimization of the high antioxidant maltodextrin-whey protein concentrate glycosyl compound using Box-Behnken response surface methodology[J].Journal of Anhui Agricultural University,2022,49(2):329. |
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| Authors: | WANG Fang LUO Tongyan ZHANG Shuo |
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| Institution: | College?of?Chemistry?and?Life?Sciences, Chengdu?Normal?University, Chengdu 611130; Sichuan?Provincial?Key?Laboratory?for?Development?and?Utilization?of?Characteristic?Horticultural?Biological?Resources, Chengdu 611130 |
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| Abstract: | In order to improve the functional properties of whey protein, maltodextrin maltodextrin-whey protein concentrate glycosyl compound was prepared by ultrasonic assisted water bath hydrothermal method. The preparation process was optimized by single factor and Box-Behnken response surface methods with browning degree, amount of intermediate products, pH value after reaction, iron reduction ability and DPPH radical scavenging ability as assessment indexes. The results showed that the best experimental conditions were as follows: whey protein concentration of 30 mg·mL-1; the ratio of whey protein concentrate to maltodextrin mass of 1:5 mg·mg-1; initial pH of 11, water bath time of 7 h; water bath temperature of 100 °C, ultrasonic time of 40 min, ultrasonic temperature of 60 °C and ultrasonic frequency of 2 times. Under the optimum conditions, the final brown product, intermediate product, pH value after reaction, iron reduction ability and DPPH radical scavenging rate were 0.603, 0.497, 6.51, 1.196 and 60.07%, respectively. Compared with the unmodified protein, whey protein concentrate glycosyl compound with maltodextrin increased by 2.45 folds in iron reducing power and 4.33 folds in DPPH radical scavenging capacity, respectively. The results showed that maltodextrin can improve the antioxidant capacity of whey protein concentrate by glycosylation. |
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| Keywords: | whey protein concentrate maltodextrin glycosyl compounds response surface method antioxidant activity |
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