Aggregation and emulsifying properties of soybean protein isolate pretreated by combination of dual-frequency ultrasound and ionic liquids

2020 ◽  
Vol 301 ◽  
pp. 112394 ◽  
Author(s):  
Liurong Huang ◽  
Shifang Jia ◽  
Wenxue Zhang ◽  
Lixin Ma ◽  
Xiaona Ding
Keyword(s):  
Ionic Liquids ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Dual Frequency ◽  
Soybean Protein Isolate ◽  
Frequency Ultrasound

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.

Sign in / Sign up

Export Citation Format

Share Document