Abstract: Neutral protease was used for enzymatic modification of succinylated soybean protein isolate (SPI). In order to achieve optimal modification conditions, functional characteristics of modified succinylated SPI were investigated with respect to process conditions including pH, temperature and enzyme dosage using response surface methodology. pH of 6.82, temperature of 48 ℃ and enzyme dosage of 6627 U/mL proved optimal. After the optimized modification, solubility, emulsifying capacity, emulsion stability, foaming ability and foam stability of succinylated SPI were increased 32.28, 3.89 4.41, 2.5 and 1.22 times, respectively.

Key words: succinylated soybean protein isolate (SPI), neutrase, modification, functional characteristics