Physico-chemical Characteristics of Soy Protein-Saccharide Grafts Synthesized by Microwave

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (6): 30-35.

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Physico-chemical Characteristics of Soy Protein-Saccharide Grafts Synthesized by Microwave

GUAN Jun-Jun, BAI Xin-Peng, FANG Xi-Xiu, QIU Ai-Yong, LIU Xiao-Ya

1.College of Bioengineering, Henan University of Technology, Zhengzhou 450052, China; 2.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036 China; 3.Research Laboratory of Nutrition and Biotechnology, Jiangsu Animal Husbandry and Veterinary College, Taizhou 225300, China;4.School of Chemical and Material Engineering, Southern Yangtze University, Wuxi 214036, China

Online:2007-06-15 Published:2011-12-31

Abstract

Abstract: SPI(soy protein isolate)-saccharide grafts were synthesized by microwave radiation and then purified. The analytic results showed that the relative molecular weight (RMW) of the SPI-lactose graft was not changed by gel chromatography in Sepharose CL-6B, and the composition 1 (RMW>440k) could not be detected in the SPI-SS(soy protein isolate-soluble starch) graft; where as the total content of saccharides grew obviously, and its intrinsic viscosity was also enhanced, but both the heat- denaturalization temperature, and the lysine and arginine contents decreased. In addition, by the fluorescence analysis, the maximal fluorescence intensity (FI) of SPI was at 450 nm, however, that of grafts was at 430nm, so the change is accordance with the fluorescent characteristic of the Maillard-type products.

Key words: microwave, soy protein-saccharide graft, physico-chemical characteristics

GUAN Jun-Jun, BAI Xin-Peng, FANG Xi-Xiu, QIU Ai-Yong, LIU Xiao-Ya. Physico-chemical Characteristics of Soy Protein-Saccharide Grafts Synthesized by Microwave[J]. FOOD SCIENCE, 2007, 28(6): 30-35.

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Physico-chemical Characteristics of Soy Protein-Saccharide Grafts Synthesized by Microwave

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