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Improvement on Acid-solubility of Soy Protein Isolate with Enzymatic Method(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2013年01期
Page:
111-114
Research Field:
Publishing date:

Info

Title:
Improvement on Acid-solubility of Soy Protein Isolate with Enzymatic Method
Author(s):
HUANG Cheng-zi1; WANG Jing1; GAO Hong-liang1; CUI Hong-liang2; CHANG Zhong-yi1
1.School of Life Science,East China Normal University,Shanghai 200241;2.Pingdingshan Tianjing Plant Albumen Co.Ltd,Pingdingshan 467000,Henan,China
Keywords:
Soy protein isolate（SPI）; Acidsoluble properties; Phytase
PACS:
TS201.2
DOI:
10.3969/j.issn.1000-9841.2013.01.026
Abstract:
Soy protein isolate(SPI)has been used in the food industry for decades,but its application in acidic food products was limited because of its low solubility in the acidic condition.The objective of the experiments was to improve the solubility of SPI under acidic conditions by hydrolyzing the phytic acid with phytase and to find the optimum conditions for the enzymatic hydrolyzing process.During the experiments,acid-soluble properties,including acid-solubility,transmittance,and viscosity of the processed material have been observed.Single factor and orthogonal experiments revealed that when the solid content of the curd slurry was 10%,the best phytase adding amount was 0.6%,the ideal condition for the enzymatic reaction was pH3.0,40℃,45 min.After the enzymatic treatment,acid-solubility and transmittance of SPI reached 45.79% and 68.5%,increased by 30.65% and 29.4%,respectively.

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Last Update: 2013-02-20