Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates

2020 ◽  
Vol 38 ◽  
pp. 100747
Author(s):  
Qiang Cui ◽  
Anqi Zhang ◽  
Rui Li ◽  
Xibo Wang ◽  
Lina Sun ◽  
...  
Keyword(s):  
Ultrasonic Treatment ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Molecular Flexibility ◽  
Soybean Protein Isolate

Improvement of Emulsifying Properties of Soybean Protein Isolate through Glycosylation Modification

2013 ◽  
Vol 781-784 ◽  
pp. 1495-1499 ◽  
Author(s):  
Xi Bo Wang ◽  
Ying Hua Zhang ◽  
Lian Zhou Jiang
Keyword(s):  
Reaction Time ◽  
Reaction Temperature ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Single Factor ◽  
Soybean Protein Isolate ◽  
Operation Conditions ◽  
Single Factor Experiment

In order to improve EAI and ESI of Soybean protein isolate (SPI), Glycosylation modification was studied by adding lactose and the operation conditions for modification were established by single factor experiment. On the basis, Box-Behnken model was used to optimize technological conditions, test and analyze the EAI and ESI of modified products under various conditions. The best glycosylation modification was as follows: the augmenter of lactose was 6.9%, reaction temperature was 70.5°C, reaction time was 38.6h, and the EAI and ESI could achieve 0.754 and 24.00 which was 2.32 and 2.67 times of the unmodified SPI. The experiment proved that the modification technology can effectively increase EAI and ESI of SPI.

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