ENHANCEMENT OF SOLUBILITY AND EMULSIFYING PROPERTIES OF SOY PROTEIN ISOLATES BY GLUCOSE CONJUGATION

摘要

Soy protein isolate (SPI) was modified with glucose (G-) through thenamino-carbonyl reaction (Maillard reaction). Solubility and emulsifying propertiesnof the modified proteins were investigated. G-SPI conjugate was highlynsoluble at a wide range of pH values, while untreated SPI showed limitednsolubility especially at pH 4–6. Solubility of modified SPI showed the resistancento heat treatment and high ionic strength. Emulsifying activity andnemulsion stability of G-SPI conjugate were much higher than those of nativenSPI. Comparing with some commercial emulsifiers, G-SPI conjugate showednexcellent emulsifying properties in high salt concentration and neutral pH.nSodium dodecylsulfate-polyacrylamide gel electrophoresis was also used tonconfirm the formation of G-SPI conjugate.