响应面法优化磷酸化改性花生分离蛋白-多肽膜的制备工艺
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摘要
为了优化磷酸化改性花生分离蛋白-多肽膜制备工艺条件,在单因素基础上,通过响应面Box-Benhnken进行实验设计。结果表明,最优工艺参数:蛋白浓度8%、p H值8. 2、甘油百分含量(占蛋白) 13. 4%、黄原胶百分含量(占蛋白) 1%、时间60min、温度69℃、超声波功率270W、超声波频率28kHz、多肽溶液的浓度61mg/mL;此工艺条件下,膜厚度、吸水率和透光率理论预测值分别为86μm、41. 9%和53. 6%,验证实验值分别为88±2μm、43. 1±1. 2%和52. 4±1. 5%,两者的差值分别为2. 33%、2. 86%和2. 24%,说明响应面二次模型的拟合良好;磷酸化改性花生分离蛋白-多肽膜的抗拉强度9. 62MPa、断裂延伸率101. 68%、溶解性47. 69%、水蒸气透过率6. 95g·m-2·h-1等功能性质和DPPH自由基清除活性IC50值7. 70mg·mL~(-1)、羟自由基清除活性IC50值5. 98mg·mL~(-1)、超氧阴离子自由基清除活性IC50值4. 20mg·mL~(-1)、铁离子螯合力活性IC50值3. 79mg·mL~(-1)、铜离子螯合力活性IC50值13. 61mg·mL~(-1)、脂质过氧化抑制活性IC50值8. 62mg·mL~(-1)、铁还原力IC50值13. 93mg·mL~(-1)、钼还原力IC50值5. 49mg·mL~(-1)等抗氧化活性较磷酸化改性花生分离蛋白膜有所改善。本研究结果为磷酸化改性花生分离蛋白在蛋白膜方面的应用提供一种新途径。
In order to optimize the preparation process conditions of phosphorelated peanut protein isolate-polypeptide films,experiment design was carried out with the response surface Box-Benhnken experiment,on the basis of single factor experiments. The results showed that the optimum conditions obtained were protein concentration,pH value,glycerol percentage content of protein,xanthan gum percentage content of protein,time,temperature,ultrasonic power,ultrasonic frequency,polypeptide concentration of 8%,8. 2,13. 4%,1%,60 min,69℃,270 W,28 kHz,61 mg/mL,respectively. Under the optimum conditions,the theoretical predictive values of film thickness,water absorption and light transmittance were 86μm,41. 9% and 53. 6%,respectively. The results of verification experiment showed that film thickness,water absorption rate and light transmittance rate could reach88 ± 2μm,43. 1 ± 1. 2% and 52. 4 ± 1. 5%,respectively. The differences between experimental and theoretical values were 2. 33%,2. 86% and 2. 24%,respectively. This suggested the response surface quadratic model fitted well. The functional properties were better than those of phosphorelated modified peanut protein isolate films,and these functional properties included tensile strength of 9. 62 MPa,elongation of 101. 68 %,solubility of 47. 69 %,water vapor permeability of 6. 95 g·m-2·h-1 and antioxidant activities including DPPH free radical scavenging activity of IC507. 70 mg·mL~(-1),hydroxy free radical scavenging activity of IC505. 98 mg·mL~(-1),superoxide anion free radical scavenging activity of IC504. 20 mg·mL~(-1),iron ion chelating activity of IC503. 79 mg·mL~(-1),copper ion chelating activity of IC5013. 61 mg·mL~(-1),lipid peroxidation inhibition activity of IC508. 62 mg·mL~(-1),iron reducing power of IC5013. 93 mg·mL1,molybdenum reducing power of IC505. 49 mg·mL~(-1). The results of this study provided a new way for the application of phosphorelated modified peanut protein isolate.
In order to optimize the preparation process conditions of phosphorelated peanut protein isolate-polypeptide films,experiment design was carried out with the response surface Box-Benhnken experiment,on the basis of single factor experiments. The results showed that the optimum conditions obtained were protein concentration,pH value,glycerol percentage content of protein,xanthan gum percentage content of protein,time,temperature,ultrasonic power,ultrasonic frequency,polypeptide concentration of 8%,8. 2,13. 4%,1%,60 min,69℃,270 W,28 kHz,61 mg/mL,respectively. Under the optimum conditions,the theoretical predictive values of film thickness,water absorption and light transmittance were 86μm,41. 9% and 53. 6%,respectively. The results of verification experiment showed that film thickness,water absorption rate and light transmittance rate could reach88 ± 2μm,43. 1 ± 1. 2% and 52. 4 ± 1. 5%,respectively. The differences between experimental and theoretical values were 2. 33%,2. 86% and 2. 24%,respectively. This suggested the response surface quadratic model fitted well. The functional properties were better than those of phosphorelated modified peanut protein isolate films,and these functional properties included tensile strength of 9. 62 MPa,elongation of 101. 68 %,solubility of 47. 69 %,water vapor permeability of 6. 95 g·m-2·h-1 and antioxidant activities including DPPH free radical scavenging activity of IC507. 70 mg·mL~(-1),hydroxy free radical scavenging activity of IC505. 98 mg·mL~(-1),superoxide anion free radical scavenging activity of IC504. 20 mg·mL~(-1),iron ion chelating activity of IC503. 79 mg·mL~(-1),copper ion chelating activity of IC5013. 61 mg·mL~(-1),lipid peroxidation inhibition activity of IC508. 62 mg·mL~(-1),iron reducing power of IC5013. 93 mg·mL1,molybdenum reducing power of IC505. 49 mg·mL~(-1). The results of this study provided a new way for the application of phosphorelated modified peanut protein isolate.
引文
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[7]于丽娜,齐宏涛,张初署,等.响应面法优化超声波辅助酶解制备花生蛋白抗菌肽[J].核农学报,2018,32(4):740-750.
[8]于丽娜,杜德红,张初署,等.响应面法优化微波辅助酶解制备α-葡萄糖苷酶抑制活性肽工艺[J].食品工业科技,2018,39(4):117-122,136.
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[10]李鹏,孙杰,杨伟强.添加牛至精油对可食性花生分离蛋白膜性能的影响[J].食品科技,2014,39(10):279-284.
[11]张亚茹,王六强,李晓娟,等.谷朊粉与其制备蛋白膜性能的相关性研究[J].中国粮油学报,2016,35(2):18-22.
[12]聂小华,王宁宁,龚燕丹,等.酚类物质对鱼糜蛋白膜性能的影响[J].食品与发酵工业,2014,40(6):91-94.
[13]李鹏,孙杰,杨伟强.添加牛至精油对可食性花生分离蛋白膜性能的影响[J].食品科技,2014,39(10):279-284.
[14]毛小平,田少君,马燕,等.大豆蛋白膜储藏期间水分与品质变化及其相关性研究[J].河南工业大学学报(自然科学版),2015,36(2):17-22.
[15]王耀松,吴满刚.氧化诱导交联对乳清蛋白膜光学性质和水化性能的影响[J].食品与发酵工业,2015,41(12):75-81.
[16] Sharma L,Singh C. Sesame protein based edible films:Development and characterization[J]. Food Hydrocol-loid,2016,61:139-147.
[17]林伟静.糖基化改性对花生蛋白膜性能的影响极其作用机理研究[D].北京:中国农业科学院,2015.
[18] Yu L N,Feng J X,Ming Q Q,et al. Preparation andantioxidant activities of peanut(Arachin conarachin L.)protein peptides by bacillus subtilis solid state fermenta-tion method[J]. Adv Mater Res,2014:601-604.
[19]何慧,王雪刚,孔林,等.玉米醇溶蛋白膜在腌肉制品及果蔬中的保鲜作用研究[J].食品科学,2004,25(3):184-187.
[20]姜燕,温其标,唐传核,等.多糖对酶法改性大豆蛋白膜性能的影响[J].食品工业科技,2009,30(6):141-143.
[21] Gong K J,Shi A M,Liu H Z,et al. Emulsifying prop-erties and structure changes of spray and freeze-driedpeanut protein isolate[J]. J Food Eng,2016,170:33-40.
[22] Li C,Zhu B,Xue H R,et al. Physicochemical Proper-ties of Dry-Heated Peanut Protein Isolate Conjugatedwith Dextran or Gum Arabic[J]. J Am Oil Chem Soc,2013,90:1 801-1 807.
[23] Ariana O R,Yazel N V,Sergio O. S S,et al. Micro-wave and ultrasound to enhance protein extraction frompeanut flour under alkaline conditions:effects in yieldand functional properties of protein isolates[J]. FoodBioprocess Technol,2017,10(3):543-555.
[24]李茉,倪元颖,彭郁,等.超声辅助提取辣椒籽蛋白工艺优化[J].农业工程学报,2016,32(24):309-314.
[25]李辰,李坚斌,雷财玉,等.超声场中马铃薯淀粉分子量变化的动力学研究[J].食品科技,2017,42(8):272-277.
[26]王耀松,熊幼翎,陈洁.氧化咖啡酸交联乳清蛋白膜的热学、光学特性及水汽渗透率、消化率研究[J].食品科学,2012,33(19):133-137.
[27] Oymaci P,Altinkaya S A. Improvement of barrier andmechanical properties of whey protein isolate based foodpackaging films by incorporation of zein nanoparticles asa novel bionanocomposite[J]. Food Hydrocolloid,2016,54:1-9.
[28] Reddy N,Chen L H,Yang Y Q,et al. Thermoplasticfilms from peanut proteins extracted from peanut meal[J]. Ind Crop Prod,2013,43(1):159-164.
[29]林伟静,刘红芝,石爱民,等.木糖接枝改性温度对花生蛋白膜物理性质的影响[J].中国食品学报,2016,16(16):76-82.
[30]李鹏,冯燕玲,杨伟强.含肉桂精油壳聚糖-花生分离蛋白可食性膜的研制[J].食品工业,2014,31(12):140-143.
[2]林伟静,刘红芝,刘丽,等.可食性花生蛋白膜研究进展[J].中国粮油学报,2015,30(1):140-146.
[3] Akcan T,Estévez M,Serdarolu M. Antioxidant protec-tion of cooked meatballs during frozen storage by wheyprotein edible films with phytochemicals from Laurus nobi-lis L. and Salvia officinalis[J]. LWT-Food Sci Technol,2017,77:323-331.
[4]林伟静,刘红芝,刘丽,等.不同类糖接枝改性对花生蛋白膜物理性质的影响[J].农业工程学报,2014,30(11):261-267.
[5] Yu L N,Yang W Q,Sun J,et al. Preparation,charac-terisation and physicochemical properties of the phosphatemodified peanut protein obtained from Arachin ConarachinL[J]. Food Chem,2015,170:169-179.
[6] Yu L N,Yang Q L,Feng J X,et al. Preparation and an-tioxidant activities of peanut(Arachin conarachin L.)protein peptides by lactobacillus solid state fermentationmethod[J]. Applied Mechanics and Materials,2014:1 573-1 576.
[7]于丽娜,齐宏涛,张初署,等.响应面法优化超声波辅助酶解制备花生蛋白抗菌肽[J].核农学报,2018,32(4):740-750.
[8]于丽娜,杜德红,张初署,等.响应面法优化微波辅助酶解制备α-葡萄糖苷酶抑制活性肽工艺[J].食品工业科技,2018,39(4):117-122,136.
[9]常南,梁月,钟天辰.香芹酚对花生蛋白膜理化性能及抑菌效果影响研究[J].农业科技与装备,2018(2):26-29.
[10]李鹏,孙杰,杨伟强.添加牛至精油对可食性花生分离蛋白膜性能的影响[J].食品科技,2014,39(10):279-284.
[11]张亚茹,王六强,李晓娟,等.谷朊粉与其制备蛋白膜性能的相关性研究[J].中国粮油学报,2016,35(2):18-22.
[12]聂小华,王宁宁,龚燕丹,等.酚类物质对鱼糜蛋白膜性能的影响[J].食品与发酵工业,2014,40(6):91-94.
[13]李鹏,孙杰,杨伟强.添加牛至精油对可食性花生分离蛋白膜性能的影响[J].食品科技,2014,39(10):279-284.
[14]毛小平,田少君,马燕,等.大豆蛋白膜储藏期间水分与品质变化及其相关性研究[J].河南工业大学学报(自然科学版),2015,36(2):17-22.
[15]王耀松,吴满刚.氧化诱导交联对乳清蛋白膜光学性质和水化性能的影响[J].食品与发酵工业,2015,41(12):75-81.
[16] Sharma L,Singh C. Sesame protein based edible films:Development and characterization[J]. Food Hydrocol-loid,2016,61:139-147.
[17]林伟静.糖基化改性对花生蛋白膜性能的影响极其作用机理研究[D].北京:中国农业科学院,2015.
[18] Yu L N,Feng J X,Ming Q Q,et al. Preparation andantioxidant activities of peanut(Arachin conarachin L.)protein peptides by bacillus subtilis solid state fermenta-tion method[J]. Adv Mater Res,2014:601-604.
[19]何慧,王雪刚,孔林,等.玉米醇溶蛋白膜在腌肉制品及果蔬中的保鲜作用研究[J].食品科学,2004,25(3):184-187.
[20]姜燕,温其标,唐传核,等.多糖对酶法改性大豆蛋白膜性能的影响[J].食品工业科技,2009,30(6):141-143.
[21] Gong K J,Shi A M,Liu H Z,et al. Emulsifying prop-erties and structure changes of spray and freeze-driedpeanut protein isolate[J]. J Food Eng,2016,170:33-40.
[22] Li C,Zhu B,Xue H R,et al. Physicochemical Proper-ties of Dry-Heated Peanut Protein Isolate Conjugatedwith Dextran or Gum Arabic[J]. J Am Oil Chem Soc,2013,90:1 801-1 807.
[23] Ariana O R,Yazel N V,Sergio O. S S,et al. Micro-wave and ultrasound to enhance protein extraction frompeanut flour under alkaline conditions:effects in yieldand functional properties of protein isolates[J]. FoodBioprocess Technol,2017,10(3):543-555.
[24]李茉,倪元颖,彭郁,等.超声辅助提取辣椒籽蛋白工艺优化[J].农业工程学报,2016,32(24):309-314.
[25]李辰,李坚斌,雷财玉,等.超声场中马铃薯淀粉分子量变化的动力学研究[J].食品科技,2017,42(8):272-277.
[26]王耀松,熊幼翎,陈洁.氧化咖啡酸交联乳清蛋白膜的热学、光学特性及水汽渗透率、消化率研究[J].食品科学,2012,33(19):133-137.
[27] Oymaci P,Altinkaya S A. Improvement of barrier andmechanical properties of whey protein isolate based foodpackaging films by incorporation of zein nanoparticles asa novel bionanocomposite[J]. Food Hydrocolloid,2016,54:1-9.
[28] Reddy N,Chen L H,Yang Y Q,et al. Thermoplasticfilms from peanut proteins extracted from peanut meal[J]. Ind Crop Prod,2013,43(1):159-164.
[29]林伟静,刘红芝,石爱民,等.木糖接枝改性温度对花生蛋白膜物理性质的影响[J].中国食品学报,2016,16(16):76-82.
[30]李鹏,冯燕玲,杨伟强.含肉桂精油壳聚糖-花生分离蛋白可食性膜的研制[J].食品工业,2014,31(12):140-143.
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