Surface Properties and Structure Characteristics of Soybean Protein Isolate by Limited Hydrolysis
The surface adsorption properties of soy protein isolated (SPI) were obviously improved after limited hydrolysis by trypsin. When the hydrolyzing degree (DH) of SPI was controlled from 2％ to 6％, the surface tension behavior of modified SPI was decreased with the hydrolyzing degree increasing. Compared to the natural soy protein, the values of surface tension of modified SPI which DH was 4％ decreased by 19.35％ and the foamability increased by 22.03％. The variations of surface properties of modified SPI were related to its structural change, it presented better surface hydrophobic properties, lower electric surface charge, -and the increased viscosity which was apt to adsorb at interface of two phase region as compared to the natural soy protein which had poor behaviors of foams and emulsions.
Soy Protein Isolated Surface Properties Structure Characteristics Trypsin
Yu-Zhe Gao Hong-Hua Xu Lian- Zhou Jiang Guo-Ping Yu
COLLEGE OF FOOD SCIENCE Northeast Agricultural University Harbin, China. 150030
国际会议
山东淄博
英文
968-971
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）