2004•Wuxi Qinggong Daxue xuebaoRequires access

Effects of Saccharides on the Emulsifying Characteristics of Soybean Protein and Its Modified Products

Junjun Guan

Abstract

In this paper, the effects of additions of glucose, saccharose and soluble starch to the solutions of the soybean protein isolate(SPI), succinylated SPI, papain modified SPI, and the pH of the solutions on the emulsions formed were studied. Through the orthogonal tests, the relations of different ratios of the three saccharides and pH of the solutions to the emulsifying characteristics of the tested proteins were determined.

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Available abstract

Key concepts: Papain, Chemistry, Starch, Modified starch, Corn starch, Food science, Soy protein, Chromatography