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2006•Zhongguo youzhiRequires access

Modification of soy protein by graft with polysaccharide

Qiu Ai-yong

Open publisher page 1 citations

Abstract

Using defatted soy flour as raw material,the modified soy protein were prepared in microwave oven.The orthogonal test was developed based on one factor tests.The results indicated that the optimum graft reaction conditions were as follows:protein concentration 2 mg/mL,the weight ratio of dextran to protein 6∶1,(pH 8.4),time 120 min.The functional properties of modified soy protein such as solubility,emulsion ability and emulsion stability were remarkably improved.

About this research paper

What this paper is about

Using defatted soy flour as raw material,the modified soy protein were prepared in microwave oven.The orthogonal test was developed based on one factor tests.The results indicated that the optimum graft reaction conditions were as follows:protein concentration 2 mg/mL,the weight ratio of dextran to protein 6∶1,(pH 8.4),time 120 min.The functional properties of modified soy protein such as solubility,emulsion ability and emulsion stability were remarkably improved.

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Available abstract

Using defatted soy flour as raw material,the modified soy protein were prepared in microwave oven.The orthogonal test was developed based on one factor tests.The results indicated that the optimum graft reaction conditions were as follows:protein concentration 2 mg/mL,the weight ratio of dextran to protein 6∶1,(pH 8.4),time 120 min.The functional properties of modified soy protein such as solubility,emulsion ability and emulsion stability were remarkably improved.

Key concepts: Soy protein, Soy flour, Emulsion, Chemistry, Raw material, Chromatography, Polysaccharide, Solubility

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