2002•中国粮油学报Requires access
Improvement of solubility and Emulsifying Properties of Soy Protein Isolates by Glucose Conjugotion
TianShaojun, LiuDongmei
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Abstract
Soy Protein Isolate(SPI)was modified with glucose(G-) through the amino-carbonyl reaction (Maillard Reaction).Solubility and emulsifying properties of the modified proteins were investigated.G-SPI conjugate was highly soluble at wide pH while untreated SPI was hardly soluble especially at pH4-PH6.Solubility of modified SPI showed the resistance to heat treatment and high ionic concentration.Emulsifying activity and emulsion stability of G-SPI conjugate was much higher than those of native SPI were.Comparing with some commercial emulsifiers,the G-SPI conjugate showed as good or better emulsifying properties in high salt concentration and in neutral pH.SDS-PAGE was also used to confirm the formation of G-SPI conjugate.