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Modification of soybean protein powder by alkali
  
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KeyWord:soybean protein powder  alkali modification  viscosity  crystallinity  protein secondary structure
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Author NameAffiliation
ZHANG Na  
YU Mahong  
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Abstract:
      Soybean protein powder was modified by alkali，and the influences of alkali dosage，temperature and time on the viscosity of modified soybean protein solution were studied. The crystallinity and protein secondary structure of the modified soybean protein powder were characterized by XRD and IR spectrum respectively. The results showed that the viscosity of the modified soybean protein solution was the largest，the crystallinity of the modified soybean protein powder was destroyed，and the random coil content of protein secondary structure reached the highest when alkali dosage was 4% (based on the mass of soybean protein powder)，temperature was 60℃ and time was 0.5 h.
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