Functional Propertieso f Soy ProteinI solate-SaccharideG raft-ReactionP roducts Synthesized by Microwave Radiation

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (11): 35-39.

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Functional Propertieso f Soy ProteinI solate-SaccharideG raft-ReactionP roducts Synthesized by Microwave Radiation

GUAN Jun-Jun, QIU Ai-Yong, LIU Xiao-Ya, LI Jian, MA Yun-Hui

1.School of Food Science and Technology, Southern Yangtze University; 2.School of Chemical and Material Engineering, Southern Yangtze University; 3.Suzhou Pac-Dent (US) Technology Co., Ltd

Online:2005-11-15 Published:2011-10-01

Abstract

Abstract: Soy protein isolate(SPI)-Saccharide graft reaction products were prepared by microwave radiation ,and their functional properties were studied. The result was that, through graft modification with saccharides, SPI was improved on solubility,h eatings tability,e mulsifyingp ropertiesa nd antioxidativee ffect,(AE).T hev arieties ofs accharidesa ndt hed egreeo f graft would affect the functional properties of the products.

Key words: functional properties, microwave radiation, synthesize, SPI-saccharide graft-reaction products

GUAN Jun-Jun, QIU Ai-Yong, LIU Xiao-Ya, LI Jian, MA Yun-Hui. Functional Propertieso f Soy ProteinI solate-SaccharideG raft-ReactionP roducts Synthesized by Microwave Radiation[J]. FOOD SCIENCE, 2005, 26(11): 35-39.

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Functional Propertieso f Soy ProteinI solate-SaccharideG raft-ReactionP roducts Synthesized by Microwave Radiation

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