Optimization of Glycosylation Modification Process of Ultrasound-Assisted Naked Oat Protein/β-Glucan by Response Surface Methodology

The glycosylation modification was carried out by using naked oat protein and β-glucan as raw materials,and ultrasonic modification was used to optimize the modification process conditions. Through single factor experiments,the effects of ultrasonic time,ultrasonic power,ultrasonic temperature and β-glucan:Bare oat protein ratio on grafting degree and solubility were compared and analyzed by Box-Benhnken principle. The optimal process conditions for the modification of naked oat protein glycosylation were as follows:Ultrasonic time 95 min,ultrasonic power 240 W,ultrasonic temperature 75℃,β-glucan:Bare oat protein ratio 2:1. At this time,the degree of grafting of the glycosylation modification was 35.79%±0.86%. The grafting degree of oat protein was 2.34 times higher than that of naked oat protein. The results showed that ultrasonic assisted modification of naked oat protein could promote the process of glycosylation.