Deamidatiori of soybean proteins with glutaminase to improve their rheological properties Rheology of deamidated soybean protein products
Glutaminase (EC 3.5.1.2) was applied to treat soybean protein isolates-(SPI), and some reaction conditions were selected. Three deamidated SPIproducts with degree of deamidation of 3.5, 5.6 and 6.6％, were prepared with reaction conditions as following: SPI concentration of 5％ (w/v), glutaminase addition level of 400 U/kg SPI, reaction temperature of37℃, and reaction time of 12, 24 and 36 h, respectively. The results from rheological assay revealed that the suspensions prepared by three deamidated SPI products showed higher apparent viscosity, which depended on the degree of deamidation and addition level of Co2-. The storage modulus Cand viscous modulus G of the prepared suspensions gave a similar behavior as apparent viscosity did.
Glutaminase Soybean protein isolates deamidation Rheological property
Dan Li Xin-Huai Zhao
Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University,150030 Harbin, P. R. China
国际会议
山东淄博
英文
918-921
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）