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Effect of Ammonia Treatment on Functionality and Structure of Alcohol Leaching Soybean Protein Concentrate(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年05期
Page:
854-858
Research Field:
Publishing date:

Info

Title:
Effect of Ammonia Treatment on Functionality and Structure of Alcohol Leaching Soybean Protein Concentrate
Author(s):
FAN Yong-hua; HUA Yu-fei
School of Food Science and Technology，Jiangnan University， Wuxi 214122，Jiangsu，China
Keywords:
Ammonia;  Alcohol; leaching; Soy protein concentrate;  Functionality;  Structural token
PACS:
Q518.4
DOI:
10.11861/j.issn.1000-9841.2008.05.0854
Abstract:
To acquire functional alcohol leaching soy protein concentrate (SPC)，ammonia was used as basic reagent and SPC was modified through the process of homogenizing,physical and chemical modification，spray dryness and so on.The structural changes of SPC after ammonia treatment was also determined.Result showed that better functional properties such as solubility,gel properties and emulsification properties could be acquired by adding 3 mL ammonia in protein.The surface hydrophobicity index(S0) of soybean protein and molecular weight distribution could be affected by ammonia treatment，S0and aggregates increased with the increase of ammonia.However，ammonia treatment has little effect on the sulfhydryl and disulfide bond.

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Last Update: 2014-10-06