Preparation of Soluble Aggregates of Commercial Soy Protein Isolates by Ultrasonic Technique and SPI Thermal Stability and Gelling Properties

Abstract

Abstract: This paper reported that ultrasonic treatment could be used to prepare soluble aggregates of commercial soy protein isolates (SPI). SE-HPLC and SDS-PAGE analyses showed that ultrasonic treatment could make un-soluble components of commercial SPI transform into“ soluble aggregates”, which originally contained most un-soluble basic subunits of glycinin and a majority ofβ-conglycinin. Compared with the SPI dispersions untreated with ultrasonic, the treated dispersions show higher thermal stability and gelling properties. These results can provide some guide for the application of commercial SPI in food industry.

Key words: , commercial soy protein isolates； aggregates； ultrasonic treatment； gelation；

TANG Chuan-He, LI Lin, YANG Xiao-Quan, CHEN Zhong. Preparation of Soluble Aggregates of Commercial Soy Protein Isolates by Ultrasonic Technique and SPI Thermal Stability and Gelling Properties[J]. FOOD SCIENCE, 2006, 27(6): 23-28.

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Preparation of Soluble Aggregates of Commercial Soy Protein Isolates by Ultrasonic Technique and SPI Thermal Stability and Gelling Properties

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