【摘要】 以超声辅助花生分离蛋白复合菊粉进行糖基化制备蛋白多糖复合物，考察不同接枝条件对花生分离蛋白与菊粉复合物接枝度、褐变程度和蛋白质溶解度的影响。在单因素试验的基础上选取反应条件进行Box-Behnken响应面优化，得到最佳花生分离蛋白-菊粉共价复合物的复合工艺。结果表明，通过响应面优化得到最佳工艺参数为反应时间42 min、反应温度80℃、PPI浓度15 mg/mL、PPI-INU比例1∶3、超声功率100 W、超声时间17 min。在最佳工艺条件下，蛋白质溶解度为95.56%。与花生分离蛋白相比，花生分离蛋白-菊粉共价复合物的溶解性、乳化特性均有所改善，该研究对花生分离蛋白的应用及其产品品质提升具有重要意义。更多还原

【Abstract】 Protein polysaccharide complex is prepared using ultrasound-assisted glycosylation of peanut protein isolate composite inulin, and the effects of different grafting conditions on the grafting degree, browning degree and protein solubility of peanut protein isolate-inulin complex are investigated. The reaction conditions are selected on the basis of single factor test, and Box-Behnken response surface optimization is carried out to obtain the optimal compounding process of peanut protein isolate-inulin covalent complex.The results show that the optimal process parameters obtained by response surface optimization are reaction time of 42 min, reaction temperature of 80 ℃, PPI concentration of 15 mg/mL, PPI-INU ratio of 1∶3, ultrasonic power of 100 W, and ultrasonic time of 17 min. Under the optimal process conditions, the protein solubility is 95.56%. Compared with peanut protein isolate, the solubility and emulsification characteristics of peanut protein isolate-inulin covalent complex are improved. This study is of great significance for the application of peanut protein isolate and the improvement of product quality.更多还原