Improvement of Emulsifying Properties of Soybean Protein Isolate by Glycation Modifications Under Dryheating Condition

Soybean protein isolate(SPI) was conjugated with Dextran by Maillard reaction under dry-heating condition.The sequence of importance in the effects on soybean protein isolate(SPI) emulsifying activity was as follows: reaction temperaturereaction timepHthe ratio of Dextran-SPI.The optimal reaction conditions were that: Dextran and SPI in weight ratios was 2∶1,70 ℃,pH 8.0 for 24 h.As for emulsifying stability,the sequence for the emulsifying stability was: the ratio of Dextran-SPI reaction timereaction temperature pH.The optimal reaction conditions were that: Dextran and SPI in weight ratios was 3∶1,at 70 ℃,pH 8.0 for 24 h.In addition,covalent attachment of polysaccharides to protein was confirmed by Sodium dodecyl sulphate-polyacrylamide gel electrophoresis(SDS-PAGE).