Study on Functional Properties of Enzymatically Modified SPI

Abstract

Abstract: The functional properties of enzymatically modified SPI with Alcalase were studied in this paper. It was found thatthe capability of holding water, solubility and EAI was enhanced respectively with the increase of the degree of hydrolysis.Thenthe stability of foam and the viscosity were first enhanced and then receded with the enhance of the degree of hydrolysis (4.5%～8.2%) for the modified SPI. It had a good application result for students’ milk.

Key words: soy protein isolate, functional property, emulsion

LI Ya-Na, ZHAO Mou-Ming, LI Min, YANG Xiao-Quan, LIU Tong-Xun. Study on Functional Properties of Enzymatically Modified SPI[J]. FOOD SCIENCE, 2003, 24(5): 53-56.

[1]	LÜ Siyi, LU Qi, PAN Siyi. Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin [J]. FOOD SCIENCE, 2021, 42(8): 1-9.
[2]	LUAN Huilin, WU Yuqing, ZHENG Hongxia, KE Xiangyu, MAO Like. Preparation and Physicochemical Characterization of Cinnamic Acid Based Oleogels and Oleogel Emulsions [J]. FOOD SCIENCE, 2021, 42(8): 60-66.
[3]	ZHAO Jingsong, WANG Yusheng, LI Tianhao, ZHAO Wenqing, CHEN Haihua. Construction and Properties of Polyglycerol Monolaurate-Oleic Acid Microemulsion System [J]. FOOD SCIENCE, 2021, 42(8): 81-89.
[4]	WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia. Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review [J]. FOOD SCIENCE, 2021, 42(7): 275-282.
[5]	LIU Zhongbo, GENG Sheng, JIANG Zhaojing, YANG Wei, LIU Benguo. Fabrication of Food-grade Pickering Emulsions Stabilized by Cyclodextrins [J]. FOOD SCIENCE, 2021, 42(6): 24-30.
[6]	ZHOU Linyi, REN Shuanghe, GUO Yanan, FAN Naijing, JIANG Lianzhou, JIA Fuguo, WANG Zhongjiang, LIU Jun. Effect of Homogenization Process on the Structure and Physicochemical Properties of Fish Oil Microcapsules [J]. FOOD SCIENCE, 2021, 42(5): 99-105.
[7]	XU Mengyue, LI Qing, WU Hua, WAN Zhili, YANG Xiaoquan. Preparation and Structural Characterization of Tea Tree Oil Emulsion Gels Stabilized by Glycyrrhizic Acid Nanofibrils [J]. FOOD SCIENCE, 2021, 42(4): 15-22.
[8]	FAN Chuanhui, HE Jianjun, CHEN Xueling, WANG Shaohua. Effect on Calcium Lactate on the Emulsifying Properties of High Methoxy Citrus Pectin [J]. FOOD SCIENCE, 2021, 42(4): 44-50.
[9]	DU Jian, LIANG Jingrui, HAN Zongzheng, REN Jianwei, ZHAO Yuan, LI Wei, WANG Jian, FENG Xiaohui. Factors Influencing the Stability of Docosahexenoic Acid-Rich Microalgal Oil Emulsion [J]. FOOD SCIENCE, 2021, 42(3): 85-91.
[10]	MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo. Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan [J]. FOOD SCIENCE, 2021, 42(2): 8-16.
[11]	LIU Yifeng, HOU Zhanqun, TIAN Qiaoji, XIA Kai, YU Youqiang, PAN Cong, DUAN Shenglin, LUO Anlai, HAN Xiaofeng. Preparation and Microencapsulation of Perilla Seed Oil Emulsion Supplemented with Corn Oligopeptide [J]. FOOD SCIENCE, 2021, 42(2): 36-45.
[12]	YANG Zhen, LI Man, MU Hongyan, XIONG Liu, SUN Qingjie. Preparation and Evaluation of Shea Butter Solid Lipid Nanoparticles Loaded with α-Tocopherol [J]. FOOD SCIENCE, 2021, 42(18): 7-14.
[13]	LAN Miaochuan, LI Yuan, MA Liang, WANG Hongxia, DAI Hongjie, YU Yong, ZHU Hankun, ZHANG Yuhao. Effect of High Internal Phase Pickering Emulsion as a Fat Substitute on the Quality Characteristics of Minced Meat Products [J]. FOOD SCIENCE, 2021, 42(18): 28-36.
[14]	ZHU Qiaomei, YU Xiaowen, CHEN Haitao, YIN Lijun. Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions [J]. FOOD SCIENCE, 2021, 42(15): 10-18.
[15]	JI Xuehua, DU Qiwei, SU Qihao, CHEN Yufeng, DING Yuting, ZHOU Xuxia. Mechanisms for and Control Strategies against the Flocculation of Protein-Stabilized Emulsion Based on Oil-Water Interface Behavior: A Review [J]. FOOD SCIENCE, 2021, 42(13): 281-288.

Study on Functional Properties of Enzymatically Modified SPI

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments