Effect of pretreatment of defatted soybean meal on functional property of soybean glycinin
  
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KeyWord:defatted soybean meal  pretreatment  soybean glycinin  functional property  protein oxidation
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Author NameAffiliation
WU Wei  
LIANG Ying  
LIN Qinlu,etc  
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Abstract:
      Fresh low-temperature defatted soybean meal,defatted soybean meal pretreated with dry heating and defatted soybean meal pretreated with solvent extraction were used as raw materials to prepare soybean glycinin,and the effect of pretreatment method of defatted soybean meal on functional properties of soybean glycinin was investigated. The results showed that dry heating could reduce the activity of lipoxygenase in defatted soybean meal,and the solubility,water holding capacity,oil holding capacity,emulsifying property,emulsion stability,foamability,foam stability and gel properties of the soybean glycinin prepared from the defatted soybean meal pretreated with dry heating decreased;solvent extraction could decline the content of residual lipid and activity of lipoxygenase in defatted soybean meal dramatically,and the solubility,water holding capacity,oil holding capacity,emulsifying property,emulsion stability,foamability,foam stability and gel properties of soybean glycinin prepared from the defatted soybean meal pretreated with solvent extraction improved.
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