| 花生分离蛋白磷酸化改性研究 |
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| 引用本文： | 熊 柳,孙高飞,王建化,孙庆杰.花生分离蛋白磷酸化改性研究[J].食品科学,2010,31(10):35-41. |
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| 作者姓名： | 熊 柳 孙高飞 王建化 孙庆杰 |
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| 作者单位： | 1.青岛农业大学食品科学与工程学院 2.国家花生加工技术研发分中心 3.青岛东生集团股份有限公司 4.青岛农业大学海都学院 |
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| 基金项目： | 国家星火计划项目(2007EA741007)；青岛市2007 年重点技术创新项目(20071359) |
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| 摘 要： | 采用响应面优化法对花生分离蛋白进行磷酸化改性，以氮溶解指数(NSI)为指标得出花生分离蛋白磷酸化改性的最佳条件为三聚磷酸钠添加量7.77%、花生分离蛋白质量分数6.38%、反应温度44.85℃、反应体系pH8.24、反应时间5.68h。得到的花生改性蛋白NSI 最大值为77.74%。改性后，花生分离蛋白的吸油性、吸水性、持水性、乳化性、乳化稳定性、泡沫稳定性都有不同程度的提高。
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| 关 键 词： | 花生分离蛋白 磷酸化 改性 |
| 收稿时间： | 2009-07-22 |
Phosphorylation with Sodium Tripolyphosphate for Modification of Peanut Protein Isolate |
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| XIONG Liu,SUN Gao-fei,WANG Jian-hua,SUN Qing-jie.Phosphorylation with Sodium Tripolyphosphate for Modification of Peanut Protein Isolate[J].Food Science,2010,31(10):35-41. |
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| Authors: | XIONG Liu SUN Gao-fei WANG Jian-hua SUN Qing-jie |
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| Affiliation: | 1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China；
2. National Research and Development Center for Peanut Processing, Qingdao 266109, China；
3. Qingdao Topsen Group Co. Ltd., Laixi 266600, China；4. Haidu College, Qingdao Agricultural University, Laiyang 265200, China |
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| Abstract: | Peanut protein isolate (PPI) was phosphorylated with sodium tripolyphosphate (STP) for the modification of its functionality. To maximize the nitrogen soluble index (NSI) of PPI, crucial phosphorylation reaction parameters including PPI concentration, STP amount, reaction temperature and time and pH were optimized using response surface methodology (RSM) combined with central composite design based on single factor design. Results showed that the optimal values of the above parameters were as follows: PPI concentration 6.38%, STP amount 7.77% (g/g protein), pH 8.24 and reaction temperature 44.85℃ for a reaction duration of 5.68 h. Under such conditions, a maximum NSI of PPI of 77.74% was obtained. The oil absorption, water absorption, water capacity, emulsifying capacity, emulsion stability, foam stability of PPI were all improved to different extent after the optimized phosphorylation. |
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| Keywords: | peanut protein isolate phosphorylation modification |
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