ScholarLens Back to search
2008•Zhongguo youzhiRequires access

Effect of acylation on foaming properties of soybean protein isolate

Chen Li-bin

Open publisher page 0 citations

Abstract

Acetic anhydride and succinic anhydride were used as modification reagents to modify soybean protein isolate,and the foaming properties of SPI modified were studied.The results showed that the modification degree increased as the increase of succinic anhydride or acetic anhydride added to the protein.The modification degree with acetic anhydride was greater than that with succinic anhydride at all the same levels used.The foaming properties of SPI were significantly affected due to the increase of modification degree.Foaming capacity of succinylated SPI was higher than that of acetylated SPI.However,the foam stability was significantly decreased with the increase of acylation degree.The foam stability of succinylated SPI was lower than that of acetylated SPI.

About this research paper

What this paper is about

Acetic anhydride and succinic anhydride were used as modification reagents to modify soybean protein isolate,and the foaming properties of SPI modified were studied.The results showed that the modification degree increased as the increase of succinic anhydride or acetic anhydride added to the protein.The modification degree with acetic anhydride was greater than that with succinic anhydride at all the same levels used.The foaming properties of SPI were significantly affected due to the increase of modification degree.Foaming capacity of succinylated SPI was higher than that of acetylated SPI.However,the foam stability was significantly decreased with the increase of acylation degree.The foam stability of succinylated SPI was lower than that of acetylated SPI.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Acetic anhydride and succinic anhydride were used as modification reagents to modify soybean protein isolate,and the foaming properties of SPI modified were studied.The results showed that the modification degree increased as the increase of succinic anhydride or acetic anhydride added to the protein.The modification degree with acetic anhydride was greater than that with succinic anhydride at all the same levels used.The foaming properties of SPI were significantly affected due to the increase of modification degree.Foaming capacity of succinylated SPI was higher than that of acetylated SPI.However,the foam stability was significantly decreased with the increase of acylation degree.The foam stability of succinylated SPI was lower than that of acetylated SPI.

Key concepts: Succinic anhydride, Acetic anhydride, Acylation, Succinylation, Acetylation, Chemical modification, Chemistry, Reagent

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Effect of acylation on foaming properties of soybean protein isolate — Research Paper | ScholarLens