Effect of Hydrothermal Phosphorylation on the Emulsifying Property of SPC
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Abstract:
Soybean protein concentrate (SPC) was hydrothermal phosphorylated to various addition of sodium tripolyphosphate (STTP), the phosphorus content and emulsifying property of the phosphorylated SPC were investigated. Different phosphorus degree of phosphorylated SPC (0.1%~3% P-HSPC) was prepared by adding 0.1%~3% of STTP through the hydrothermal treatment. Creaming index, particle size distribution of pre- modification and post-modification SPC are also investigated.The results indicated that the phosphorus content of SPC was 0.226%, 0.253%, and 0.28%, in corresponding to the addition of STTP of 0.3%, 0.5%, and 0.7%, respectively. Their phosphorus degree were higher than other phosphorylated protein obtained from other STTP concentration. And the emulsifying property of SPC with hydrothermal phosphorylation had significantly improved.
