Effect of Papain Hydrolysis and Glycosylation on Solubility of Soybean Protein Concentrate

doi:10.7506/spkx1002-6630-201116001

Abstract

Abstract: In order to increase the solubility of soybean protein concentrate (SPC) at the isoelectric point, SPC was hydrolyzed by papain to form soluble protein and then glycosylated with dextran to form a hydrophilic protein-polysaccharide complex. The best hydrolysis conditions of SPC were determined as follows: SPC concentration 5%, papain concentration 10000 U/g, and temperature 55－60 ℃. The best glycosylation was achieved after 3.5 h of reaction at a dextran/SPC ratio 1:1. As a result, the nitrogen solubility index of SPC near the isoelectric point increased from 9.53% to 39.12%. The obtained soybean protein soluble at the isoelectric point can have more applications in moderately acidic foods.

Key words: soy protein concentrate, papain, glycosylation, solubility

CLC Number:

TS201.2

ZHANG Lin-jing，YU Guo-ping. Effect of Papain Hydrolysis and Glycosylation on Solubility of Soybean Protein Concentrate[J]. FOOD SCIENCE, 2011, 32(16): 1-4.

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Effect of Papain Hydrolysis and Glycosylation on Solubility of Soybean Protein Concentrate

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