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Experiment of promote functional properties of soybean protein isolate by comprehensive modification

Zhang Chun

Abstract

Traditional modifying technology on soybean protein isolate (SPI), can improve only one or somefunctional properties of SPI, and we can′t have high solubility and high molecular weight simultaneously. Usingcomprehensive modification by neutral proteinase and transglutaminase on SPI, through odd factor tests and anorthogonalexperiment, the optimum conditions of enzymatic hydrolysis are temperature 60℃, operating time 0.5h,pH7.0, and enzyme concentration 4000U/g, the solubility of SPI can achieve 97.9%. Then modification by TG, cannot only have high molecular weight, but also can improve the solubility, emulsibility and foaming pro- perty ofSPI.

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Available abstract

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