Structural Characterization of Soybean Protein Isolate-Maltodextrin Polymers

Abstract

Abstract: The sulphydryl group contents of soy protein isolate (SPI) and its polymer complexes with maltodextrin (MD) at different degrees of grafting (10%, 20%, 30% and 40%) were determined. At the same time, SPI and four polymer complexes were analyzed by sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE), differential scanning calorimeter, Fourier transform infrared spectroscopy, scanning electron microscope and circular dichroism. The results showed that SPI-MD polymers revealed a gradual decrease in sulphydryl group content, an initial increase and then a decrease in denaturation temperature, a reduction in α-helical and β-turn and an increase in β-sheet and random coil structure with increasing grafting level. SPI molecules could be grafted with MD molecules by covalent bonds between 7S in SPI molecules and MD. The structure of SPI-MD was porous and loose.

Key words: soyprotein isolate, maltodextrin, polymer, structural characterization

CLC Number:

TS214.2

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