Improvement of Gelling Properties of Alcohol Leaching Soy Protein Concentrate by Glycosylation
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Abstract:
In order to improve gel strength of alcohol leaching soy protein concentrate, glycosylation modification was realized by adding glucan, and the operation conditions for modification were established by single factor experiment. Box-Behnken model was used to optimize technological conditions, test and analyze the gel strength of modified products under various conditions. The best glycosylation modification conditions were as follows: the augmenter of glucan 4.9%, reaction temperature 60 ℃ and reaction time 44.5 h, under which the gel strength could achieve 286.72 g which was 2.69 times of the unmodified alcohol leaching soy protein concentrate. The experiment proved that the modification technology can effectively increase gel strength of alcohol leaching soy protein concentrate.
