Abstract
Tea residue protein was modified by wet glucosylation. The optimum modification process of tea residue protein was determined by single factor and response surface design with indicators, including the degree of graft and browning index. Effects of modification on functional properties of protein were analyzed. The results indicated that glucose was the optimal glycosyl donor. When glucosylation reaction was carried out with the ratio of 1∶1 (protein to glucose) at 83.68 ℃ and pH 10.60, the degree of graft was (32.89±0.53)%. By this processing, the increases in solubility, emulsifying capacity and stability, foaming capacity and stability of tea residue protein were 35.78%, 0.415, 10.72%, 29.95% and 3.23%, respectively.
Publication Date
5-28-2019
First Page
172
Last Page
177
DOI
10.13652/j.issn.1003-5788.2019.05.031
Recommended Citation
Xu, YANG and Zhen, REN
(2019)
"Optimization on glucosylation modification process and functional properties of tea residue protein,"
Food and Machinery: Vol. 35:
Iss.
5, Article 31.
DOI: 10.13652/j.issn.1003-5788.2019.05.031
Available at:
https://www.ifoodmm.cn/journal/vol35/iss5/31
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