Improvement of gelling properties of soybean protein isolate by glycosylation modification

Study on the protein glucose ratio ( 4∶ 1, 2∶ 1, 1∶ 1, 1∶ 2) , reaction temperature ( 70, 80, 90 ℃) and reaction time ( 0, 1, 2, 3, 4, 5, 6 h) on the soybean protein glycosylation of protein gel separation characteristics.The results showed that the color of the model system at each temperature became darker with extended heating time, the p H decreased. Under the condition of appropriate glycosylation modification and the gel springiness and hardness tended to initially increase and then decrease. The hardness of glycosylated products reached the maximum value at 383.21 g which was 7.51 times than that of the unmodified SPI with a weight ratio of 1∶ 1 at 70 ℃ for 6 h.The springiness of glycosylated products reached the maximum value at 0.981 with the same ratio of products at 70 ℃ for 4 h, which was 8.16% higher than that of the unmodified SPI, Chromatic aberration of glycosylated SPI gel became larger with the increase of heating time of each temperature reaction system.SPI was mainly shown in the graph 6 strips, different glycosylation products reacted at 70, 80 and 90 ℃ for 1 ⁶ h showed a new strip at more than200 k D molecular weight.Therefore, the proper glycosylation modified soybean protein isolated can effectively improve the gel properties.