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| Effect of oligochitosan glycosylation and limited enzymatic hydrolysis on structure and antioxidant activities of soybean protein |
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| DOI： |
| KeyWord:soybean protein isolate glycosylation limited enzymatic hydrolysis secondary structure antioxidant activity |
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| Abstract: |
| The glycosylated soybean protein （GSPI） was first prepared by transglutaminase in the presence of oligochitosan and then hydrolyzed by trypsin to obtain the hydrolysates with hydrolysis degree of 1%, 5%, 10% and 15%. The effects of glycosylation and limited enzymatic hydrolysis on the secondary structure and antioxidant activities of soybean protein （SPI） were investigated. The results revealed the cross-linking of GSPI, while the hydrolysates exhibited significantly smaller relative molecular weight and wide distribution compared with SPI. GSPI structure became disorderly, and the enzymatic hydrolysis resulted in an increase of the random coil structure of SPI. The two modification technologies could improve the antioxidant activities of SPI （DPPH free radical scavenging activity, reducing power and Fe2+-chelating activity）. The two modification methods significantly changed the apparent viscosity and viscoelastic characteristics of SPI. |
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