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| Effects of oxidation by malondialdehyde on functional properties of soybean protein |
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| KeyWord:soybean protein malondialdehyde protein oxidation functional property |
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| Abstract: |
| Malondialdehyde?was?selected?as?a?representative?of?reactive?aldehydes?produced?in?the?process?of?polyunsaturated?fatty?acids?lipid?peroxidation?catalyzed?by?lipoxygenase，and?the?effects?of?oxidation?by?malondialdehyde?on?functional?properties?of?soybean?protein?were?studied.?The?results?indicated?that?carbonyl?content?of?soybean?protein?increased?and?the?solubility?decreased?with?malondialdehyde?concentration?increasing；with?the?oxidation?degree?of?soybean?protein?deepening，water?holding?capacity，oil?holding?capacity，emulsifying?activity，emulsion?stability，foaming?capacity?and?foam?stability?of?soybean?protein?firstly?increased?then?decreased.?When?malondialdehyde?concentration?was?0.1?mmol/L，water?holding?capacity，oil?holding?capacity，emulsifying?activity，emulsion?stability，foaming?capacity?and?foam?stability?of?soybean?protein?reached?the?maximum?value. |
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