食品工业科技2026，Vol.47Issue(12)：46-55,10.DOI:10.13386/j.issn1002-0306.2025070235
超声辅助湿法糖基化改性核桃粕蛋白的制备及性能分析
Preparation and Performance Analysis of Walnut Meal Protein Modified by Ultrasound-assisted Wet Glycosylation
摘要
Abstract
To develop a functional walnut meal protein-polysaccharide complex for improving the resource utilization of walnut meal protein and expanding its applications,this study focused on the modification of walnut meal protein via ultra-sound-assisted wet glycosylation.And the walnut meal and black fungus polysaccharid were used as raw material,the effects of key process parameters—including ultrasound power,pH,ultrasound duration,and the mass ratio of walnut meal protein to black fungus polysaccharide—on the grafting degree and browning level of walnut meal protein were first inves-tigated,response surface methodology(RSM)was then employed to optimize the preparation process and determine the optimal conditions.Subsequently,the functional properties of the modified walnut meal protein were systematically deter-mined.The results showed that under the optimal conditions—mass ratio of walnut meal protein to black fungus polysac-charide of 1:2,reaction temperature of 80℃,pH of 9.60,ultrasound power of 295 W,and ultrasound time of 9.6 min—the grafting degree reached 48.60%,which was in close agreement with the predicted value.Polyacrylamide gel electrophore-sis(PAGE)analysis confirmed the successful preparation of walnut meal protein glycosylation products via ultrasound-assisted wet Maillard reaction.Scanning electron microscopy(SEM)observations revealed that the modified walnut meal protein exhibited a reduced particle size and a spherical micro-particle morphology.Functional property assays showed that the solubility,water-holding capacity,and emulsifying activity of the ultrasound-assisted wet glycosylation-modified wal-nut meal protein were 1.61-fold,2.25-fold,and 1.62-fold those of the unmodified protein,respectively.Compared with the wet glycosylation-modified counterpart,the ultrasound-assisted modified protein displayed 1.12-fold higher solubility,1.65-fold higher water-holding capacity,and slightly improved emulsifying stability(P<0.05).This study provides a theoretical and technical reference for improving the resource utilization of walnut meal protein and broadening its indus-trial applications.关键词
核桃粕蛋白/黑木耳多糖/超声/糖基化/功能特性/结构表征Key words
walnut meal protein/black fungus polysaccharide/ultrasound/glycosylation/functional properties/structural characterization分类
轻工纺织引用本文复制引用
张天宇,谢焕,李春梅,周雨亭,刘曼丽..超声辅助湿法糖基化改性核桃粕蛋白的制备及性能分析[J].食品工业科技,2026,47(12):46-55,10.基金项目
新疆维吾尔自治区教育厅高校科研项目(XJEDU2023P153). （XJEDU2023P153）
