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Study on Dry-heating Reaction of Soy Protein and Polysaccharide

Peng Zhi-ying

Abstract

A functional soybean acid-precipitated protein(SAPP)-polysaccharide conjugate was prepared by dry-heated storage at 60℃ and 79% relative humidity for 5 days, and various factors affecting the maillard reaction of SAPP-polysaccharide were studied in a series of experiments. The molecular structure features of SAPP and its conjugated dextran were analyzed through the UV-spectrums.

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Available abstract

Key concepts: Maillard reaction, Polysaccharide, Conjugate, Dextran, Chemistry, Conjugated system, Soy protein, Relative humidity