Improvement of Solubility and Emulsifying Properlies of Soy Protein Isolates by Glucose Conjugation

• 来源期刊: 中国粮油学报（英文版）
• 学科: 生物学
• 关键词: soy protein isolate glucose Maillard reaction solubility emulsifyingproperty
• 年，卷（期）: 2002,（z1）
• 页码范围: 55-59,40
• 页数: 6页
• 分类号: Q5
• 语种: 英文

摘要

Soy Protein Isolate(SPI)was modified withglucose(G-)through the amino-carbonyl reaction (Maillard Reaction). Solubility and emulsifying properties of themodified proteins were investigated.G-SPI conjugate was highly soluble at wide pHwhile untreated SPI was hardly soluble especially at PH4-PH6.Solubility of modifiedSPI showed the resistance to heat treatment and high ionic concentration.Emulsifyingactivity and emulsion stability of G-SPI conjugate was much higher than those of native SPI were. Comparing with some commercial emulsifiers,the G-SPI conjugate showed as good or better emulsifying properties in high salt concentration and in neutral pH.SDS-PAGE was also used to confirm the formation of G-SPI conjugate.