Keywords

Soy Protein Isolate, Glycosylation, Myofibrillar Protein, Emulsifying Properties, Gel Properties

Abstract

The glycosylated soybean protein isolate sample (mass ratio of protein to glucose 1:1) and myofibrillar protein obtained by reacting at 70¡ãC for 4 hours were selected in different ratios (9:1, 8:2, 7:3, 6 ¡Ã4, 5:5) were compounded to measure the emulsifying properties, turbidity, surface hydrophobicity, gel properties (texture properties, whiteness value, microstructure analysis) of different complex proteins, and explore the glycosylated soybean protein isolate. Effects on the functional properties of myofibrillar proteins and their mechanisms. The results show that the emulsification and surface hydrophobicity of the composite protein are significantly improved compared with myofibrillar protein (P<0.05); the turbidity of the composite protein continues to increase with the increase of heating temperature (30-80 ¡æ). As the proportion of glycosylated soy protein isolate increases, the turbidity continues to decrease; the hardness and elasticity of the mixed gel between myofibrillar protein and glycosylated soy protein isolate are significantly better than that of the mixed gel with natural soy protein isolate (P <0.05), the microstructure is denser and more uniform than the mixed gel with natural soy protein isolate; compared with pure myofibrillar protein gel, the whiteness value of the mixed gel decreases, but the whiteness value is lower when the mixing ratio is 9:1 The decrease in value is not significant (P>0.05)

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Original research done by Yi Dong, Xia Xiufang, Zhang Lili, Pan Nan, Wang Bo, Xie Mengying

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