The Research On Glycosylation Of Oat Protein By Ultrasonic Wave And Its Functional Properties

Oats as food crops has a very high nutritional value.It`s planted widely in northern region.However,due to taste problem and so on that causing its additional value lowly and waste seriously.Which also limits the use of oat protein.In this thesis,we use oat and lactose as material,reseach the graft of oat protein and lactose by ultrasonic assisted.And research on its mechanism 、 the grafting technology and functional properties etc of before and after grafting.Lay the theoretical foundation for the development and application of oat,to broaden its actual application range.Studied the change of(DG) and(OA) in humid and ultrasonic conditions over time.Research shows that:under the ultrasonic function,the rate of grafting of lactose and OPI promotes one times,and the browning degree significantly reduced by 32.35%.Then,reseach the influence on graft reaction by the six factors. Include:protein and sugar ratio,pH value,ultrasonic temperature, ultrasonic time,ultrasonic power,protein concentration.Choose larger impact factor: ultrasonic time,ultrasonic temperature,ultrasonic power,got the optimized results of response surface method. Optimization results:Ultrasonic time of 43.56 min,ultrasonic temperature 91.41 ℃,the ultrasonic power 325.40 W,DG is 53.06%.Study the functional properties of modified proteins.Research shows that:In different pH, different temperature, different NaCl concentration conditions.The grafted OPI in solubility, foaming and foam stability, emulsification and emulsion stability are improved significantly( p<0.05).When pH is 4, OPI- lactose graft compared to OPI,solubility increased by 2.66%,emulsifying properties improved in 17.4%, foamability increased in 13.74%.When the temperature is 50 ℃, OPI- lactose graft compared OPI, solubility increased 21.49%,emulsification increase 13.5%, foaming increased 6.16%.The study of DPPH�'free radical scavenging capacity shows that ultrasonic time more long, graft copolymer obtained ability of scavenging DPPH �' free radical more strong.OPI- lactose60>OPI-lactose45> OPI-lactose30>OPI-lactose15In the validation test,SDS-PAGE gel electrophoresis method confirmed that With the increase of ultrasonic time, band central Asia gradually reduce, more and more high molecular weight aggregates produced.PAS staining showed that the glycosyl bands increasingly obvious.FTIR analysis of OPI- lactose graft confirmed that OPI combined with sugar molecules in the form of covalent bond, the maillard reaction has produce...