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Study on NaOH-treated soy protein

Guanben Du

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Abstract

Alkali(NaOH) was chosen to degrade soy flour in this study.The influence of NaOH addition,sodium dodecylbenzzene sulfonate(SDBS) addition,solid content of soy flour,treatment time and treatment temperature on hydrolysis degree and viscosity of soy protein were studied.The results showed that when treating soy flour with NaOH,the optimum condition would be: NaOH addition of 7%(based on quantity of soy flour),SDBS addition of 1%,treatment time of 3 h,treatment temperature of 90°C and solid content of 30%.In this condition,the hydrolysis degree and viscosity of soy flour would be up to 45% and 1.5 Pa·s,respectively.

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What this paper is about

Alkali(NaOH) was chosen to degrade soy flour in this study.The influence of NaOH addition,sodium dodecylbenzzene sulfonate(SDBS) addition,solid content of soy flour,treatment time and treatment temperature on hydrolysis degree and viscosity of soy protein were studied.The results showed that when treating soy flour with NaOH,the optimum condition would be: NaOH addition of 7%(based on quantity of soy flour),SDBS addition of 1%,treatment time of 3 h,treatment temperature of 90°C and solid content of 30%.In this condition,the hydrolysis degree and viscosity of soy flour would be up to 45% and 1.5 Pa·s,respectively.

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Available abstract

Alkali(NaOH) was chosen to degrade soy flour in this study.The influence of NaOH addition,sodium dodecylbenzzene sulfonate(SDBS) addition,solid content of soy flour,treatment time and treatment temperature on hydrolysis degree and viscosity of soy protein were studied.The results showed that when treating soy flour with NaOH,the optimum condition would be: NaOH addition of 7%(based on quantity of soy flour),SDBS addition of 1%,treatment time of 3 h,treatment temperature of 90°C and solid content of 30%.In this condition,the hydrolysis degree and viscosity of soy flour would be up to 45% and 1.5 Pa·s,respectively.

Key concepts: Soy flour, Soy protein, Hydrolysis, Food science, Chemistry, Viscosity, Sodium, Sulfonate

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