黑龙江八一农垦大学学报2024，Vol.36Issue(2)：69-76,83,9.DOI:10.3969/j.issn.1002-2090.2024.02.011
壳聚糖改性米糠蛋白反应条件优化及性质研究
Optimization of the Reaction Conditions and Properties of Rice Bran Protein Complex Pentoglycation
摘要
Abstract
The complexes were prepared by wet glycosylation reaction using rice bran protein and chitosan as raw materials,and the effects of different strips of reaction components(pH,reaction time,reaction temperature,rice bran protein-chitosan ratio)on the grafting degree of rice bran protein complex chitosan were investigated.Response surface optimization was performed using Box-Behnken to optimize the process conditions by modeling the grafting degree as an index.The optimum process parameters were pH= 8.94,reaction time 59.51 min,reaction temperature 53.83℃and the mass ratio of rice bran protein to chitosan 1∶2.42.The grafting degree was 34.23%under this process condition.The complexation of rice bran protein with chitosan could lead to the improvement of solubility,emulsion stability and emulsification,foaming stability and foaming properties,in order to provide a theoretical basis for the application of rice bran protein and chitosan complex in food.关键词
米糠蛋白/壳聚糖/接枝度/糖基化Key words
rice bran protein/chitosan/grafting degree/glycosylation分类
轻工纺织引用本文复制引用
冷雪冬,孙华军,陈明明,杨斯琪,宋妍,王永生,钱丽丽..壳聚糖改性米糠蛋白反应条件优化及性质研究[J].黑龙江八一农垦大学学报,2024,36(2):69-76,83,9.基金项目
国家重点研发计划项目(2021YFD2100903). （2021YFD2100903）
