Time ：
HomeAbout JournalEditorial BoardContact UsJournal subscriptionsSubmission Guidelines中文
Effect of maleylation on functional properties of soy protein isolate
  
DOI：
KeyWord:soy protein isolate  maleic anhydride  acylation degree  functional property
FundProject:
Author NameAffiliation
YOU Yaohui，CHEN Liwei，XIANG Nengshuang，XIONG Linying，ZHENG Xiaogang  
Hits: 1279
Download times: 0
Abstract:
      The effect of maleylation on functional properties of soy protein isolate was studied. The results showed that the acylation degree of soy protein isolate increased, and the isoelectric point of soy protein isolate decreased with dosage of maleic anhydride increasing. With acylation degree increasing, the conformation of soy protein isolate was loose, and the microenvironment of tryptophan residue tended to expose to water, and the hydrophilicity of soy protein isolate improved. While maleylation impaired the foam stability, the solubility, foam capacity, emulsifying capacity and emulsion stability of maleylated soy protein isolate were markedly ameliorated. The research showed good potential for maleylated soy protein isolate as functional food additive.
View full text   View/Add Comment  Download reader
Close
Magazine Press of CHINA OILS AND FATS
Address：Laodong Road 118 , Lianhu District, Xi 'an City, Shaanxi Province, China Postcode：710082
Phone：008602988617441;008602988621360 ;008602988626849 Fax：008602988625310
You are the number  1033581  Visitors  京ICP备09084417号