|Table of Contents|

Optimization of Glycosylation of Soy Protein Isolate Preparation Process and Its Effect on the Properties(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2017年03期
Page:
452-458
Research Field:
Publishing date:

Info

Title:
Optimization of Glycosylation of Soy Protein Isolate Preparation Process and Its Effect on the Properties
Author(s):
LAI Ying;  LI Qing-zhi;  ZHONG Ke
（College of Life Science and Agriculture, Zhoukou Normal University, Zhoukou 466001, China）
Keywords:
Soybean protein isolate;  Glycosylation;  Function characteristics
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2017.03.0452
Abstract:
Using the soy isolated protein as experimental materials, this paper mainly studied the glycosylation modification conditions optimized by central composite design and the effects on solubility, gelation, emulsification and heat stability of isolated soybean proteins after glucose treatment. The results showed the optimum reaction conditions were: Reaction temperature 69.49℃, reaction time 46.64 min, the glycosylation was 10.64%, the gel strength could achieve 76.03. Under the same pH, its solubility significantly increased through the glycosylation of the protein than soy protein isolate. In the aspect of emulsifying property, the emulsifying property was also obviously enhanced after glycosylation. This paper provided a theoretical basis for the application of glycosylation modification in the food processing industry.

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Last Update: 2017-06-30