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2005•Journal of Cereals & OilsRequires access

Study on Improve Solubility of Soybean Protein Isolate by Comprehensive Modification

Haiying Chen

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Abstract

Traditional modifying technology on soybean protein isolate (SPI),can improve only one or some functional properties of SPI, and we can't have high solubility and high molecular weight simultaneously. Using comprehensive modification by neutral proteinase and transglutaminase on SPI, through odd factor tests and an orthogonal experiment, the optimum conditions of enzymatic hydrolysis are temperature: 60℃, operating time: 0.5 h, pH:7.0, enzyme concentration: 4000 u/g, the solubility of SPI can achieve 97.9%. Then modification by TG, can not only have high molecular weight, but also can improve the solubility, emulsibility and foaming property of SPI.

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What this paper is about

Traditional modifying technology on soybean protein isolate (SPI),can improve only one or some functional properties of SPI, and we can't have high solubility and high molecular weight simultaneously. Using comprehensive modification by neutral proteinase and transglutaminase on SPI, through odd factor tests and an orthogonal experiment, the optimum conditions of enzymatic hydrolysis are temperature: 60℃, operating time: 0.5 h, pH:7.0, enzyme concentration: 4000 u/g, the solubility of SPI can achieve 97.9%. Then modification by TG, can not only have high molecular weight, but also can improve the solubility, emulsibility and foaming property of SPI.

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Available abstract

Traditional modifying technology on soybean protein isolate (SPI),can improve only one or some functional properties of SPI, and we can't have high solubility and high molecular weight simultaneously. Using comprehensive modification by neutral proteinase and transglutaminase on SPI, through odd factor tests and an orthogonal experiment, the optimum conditions of enzymatic hydrolysis are temperature: 60℃, operating time: 0.5 h, pH:7.0, enzyme concentration: 4000 u/g, the solubility of SPI can achieve 97.9%. Then modification by TG, can not only have high molecular weight, but also can improve the solubility, emulsibility and foaming property of SPI.

Key concepts: Solubility, Tissue transglutaminase, Chemistry, Hydrolysis, Enzyme, Enzymatic hydrolysis, Soy protein, Chromatography

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