Effect of peracetic acid on surface activity of soy protein

WANG Lang; LI Jun-sheng; YAN Liu-juan; HUANG Guo-xia

doi:10.13386/j.issn1002-0306.2013.22.041

WANG Lang, LI Jun-sheng, YAN Liu-juan, HUANG Guo-xia. Effect of peracetic acid on surface activity of soy protein[J]. Science and Technology of Food Industry, 2013, (22): 213-216. DOI: 10.13386/j.issn1002-0306.2013.22.041

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Effect of peracetic acid on surface activity of soy protein

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Used peracetic acid oxidization disulfide bonds to improve the surface activity of soy protein. The optimum conditions of peracetic acid oxidation of soybean protein were as follows:the amount of peracetic acid:20%, temperature:-10℃, time 4h by orthogonal test. At this time, disulfide bond was opened 68.53%, foaming properties of soy protein was improved 60.57%, emulsification was increased 11.45%. Surfactants also improved.

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Effect of peracetic acid on surface activity of soy protein

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