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| Optimization of compound enzymatic glycosylation of soybean protein isolate by response surface methdology |
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| DOI： |
| KeyWord:soybean protein isolate glucosamine modification emulsibility |
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| Abstract: |
| Soybean protein isolate (SPI) was hydrolyzed partially by papain, then it was glycosylated with glucosamine by transglutaminase to prepare high emulsifying ability SPI. With mass ratio of glucosamine to SPI, SPI hydrolysis degree and reaction time as independent variables, and emulsifying activity (EAI)as response value, the glycosylation conditions were optimized by response surface methodology based on single factor experiment. The results showed that the optimal glycosylation conditions were obtained as follows: mass ratio of glucosamine to SPI 0.96∶?1, SPI hydrolysis degree 0.64% and reaction time 3.29 h. Under the optimal conditions, EAI of the glycosylated SPI was 16.97 m2/g, which was 3.25 times higher than that of SPI before glycosylation, and the emulsion stability was up to 96%, increasing by 35 percentage points. |
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