Improvement of solubility and Emulsifying Properties of Soy Protein Isolates by Glucose Conjugotion  

作　　者：TianShaojun LiuDongmei 

机构地区：[1]ZhengzhouInstitetuteofTechnology450052

出　　处：《中国粮油学报》2002年第G00期55-59,40,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：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.

关 键 词：葡萄糖 美拉德反应 溶解性 乳化性 大豆蛋白浓缩物 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]