Emulsifying and Foaming Properties of Soy Protein Isolation with Covalent Modification by (-)- Epigallocatechin-3 -gallate
Soy protein isolates (SPI) with covalent modification by (-)-Epigallocatechin-3-gaIlate (EGCG) were prepared under the alkaline condition. The effects of covalent modification on the emulsifying and foaming properties of SPI were evaluated. The Sodium dodecyl sulfate-poly aery lam ide gel electrophoresis (SDSPAGE) profiles of the modified SPI revealed that EGCG treatment caused cross-linking of subunits. Emulsifying activity of modified SPI significantly increased when compared with that of control (P < 0.05) at the concentration of 35 mg/ml. Modification of SPI by EGCG caused a decrease in the foam volume initially. In the range of 15 mg/ml to 35 mg/ml, the foaming activities of modified SPI were found to be less than those of the control (P < 0.05). The foaming stabilities of modified SPI were significantly higher when compared to those of control (P < 0.05). The results obtained in this study indicated that the modification by EGCG resulted in the enhancement of emulsifying activity and foaming stability of SPI. This modification may serve as a promising approach for improving functional properties of SPI.
Soy protein isolates Functional properties EGCG Modification
Zhenbao Jia Jiaxin Jiang
College of Life Science China Jiliang University Hangzhou, China
国际会议
哈尔滨
英文
1004-1006
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）