|Table of Contents|

Thermal Aggregation of Soybean Whey Protein and Its Effect on the Functional Properties of Soy Proteins(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2010年02期
Page:
288-291
Research Field:
Publishing date:

Info

Title:
Thermal Aggregation of Soybean Whey Protein and Its Effect on the Functional Properties of Soy Proteins
Author(s):
YE Ling-feng XU Jing-ting GUO Shun-tang
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Keywords:
Soybean whey protein Alkali extraction and acid precipitation Thermal aggregation Functional properties
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2010.02.0288
Abstract:
The reclamation of soybean whey protein (WSP) can bring economic benefits and reduce environmental pollution during soybean protein production. Extracts at pH 8.0 and pH4.5 were heated to observe the thermal aggregation of WSP and its effect on the functional properties of soy proteins. Results showed that heat treatment reduced the content of WSP in soybean whey, extracts at pH 8.0 and pH4.5 were heated by 70℃ with 10 minute diverted 25.7% and 40% WSP into soybean proteins Isolated (SPI), respectively. Functional properties analysis of three kinds SPI indicated that they all had the minimum solubility during pH4.5-4.8. SPI preparing by heated by 70℃ with 10 minute had higher water holding property than common SPI, but had lower oil holding property, foaming property and foaming stability than common SPI, and had no significant difference for emulsify stability.

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Last Update: 2014-09-13