琥珀酰化燕麦分离蛋白制备条件的优化及其结构分析

刘金阳; 赵城彬; 陈旸; 张瑶; 张扬; 吴非

doi:10.13386/j.issn1002-0306.2016.04.050

琥珀酰化燕麦分离蛋白制备条件的优化及其结构分析

Optimization of preparation conditions and structural analysis of succinylated oat protein isolate

摘要

摘要: 为提高燕麦分离蛋白(OPI)的溶解性,采用琥珀酰化法对燕麦分离蛋白进行改性。通过单因素实验研究反应温度、p H、酸酐添加量、蛋白浓度对OPI溶解性的影响,同时采用荧光发射光谱对其结构变化进行分析。在单因素实验的基础上,运用响应面法优化出琥珀酰化改性燕麦分离蛋白的适宜条件:反应温度为50℃、p H为8.5、酸酐添加量为10%、蛋白浓度为4%,在此条件下溶解度为68.38%。荧光发射光谱检测得出,琥珀酰化后OPI的荧光强度增强,是由于改性后侧链结构展开,更多的亮氨酸暴露出来所引起。

Abstract: In order to improve the solubility of oat protein isolate(OPI),succinylation was used to modify the proteins. The effects of the temperature of reaction,p H,the ratio of succinic anhydride,and the concentration of proteins on solubility were studied by single factor experiments. The changes of structure of OPI were analyzed by fluorescence emission spectra. Through the response surface methodology,the optimal conditions were as follows:the temperature of reaction 50 ℃,p H8.5,the ratio of succinic anhydride 10% and the concentration of proteins 4 %. The solubility of OPI reaches to 68. 38 % in the optimal conditions. Fluorescence intensity of succinylated oat protein isolate increased,which was obtained by fluorescence emission spectra. The increasing of fluorescence intensity was due to more exposed leucine which were caused by the expanding of the structure of side chains.