Abstract:

The effect of glycosylation under wet-heating conditions on functional properties of soybean protein isolate
(SPI) was investigated by determining the pH, solubility and gel properties of glycosylated products from the reaction between
8 g/100 mL of SPI and glucose with a weight ratio of 4:1 in double distilled water at 70, 80 and 90 ℃ for 0, 1, 2, 3, 4, 5 and 6 h,
respectively. The results showed that the color of the model system at each temperature became darker with extended heating
time, the pH was decreased, the sobubility, emulsifying activity and emulsion stability were significantly improved
(P ＜ 0.05), and the gel springiness and hardness tended to initially increase and then decrease. The most obvious
improvement was observed when the glycosylation reaction temperature was 90 ℃. The solubility and emulsifying activity
were increased from 17.37% and 0.168 at 0 h to 38.7% and 0.574 at 6 h, and the highest gel hardness and springiness, 81.3 g and 0.936
were obtained at 3 h. Hence, glycosylated modification can effectively improve functional properties of soy protein isolate.