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首页> 外文会议>International Conference on Chemical Engineering and Advanced Materials >Improvement of Emulsifying Properties of Soybean Protein Isolate through Glycosylation Modification
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Improvement of Emulsifying Properties of Soybean Protein Isolate through Glycosylation Modification

机译：通过糖基化改性改善大豆蛋白分离物的乳化性能

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In order to improve EAI and ESI of Soybean protein isolate (SPI), Glycosylation modification was studied by adding lactose and the operation conditions for modification were established by single factor experiment. On the basis, Box-Behnken model was used to optimize technological conditions, test and analyze the EAI and ESI of modified products under various conditions. The best glycosylation modification was as follows: the augmenter of lactose was 6.9%, reaction temperature was 70.5°C, reaction time was 38.6h, and the EAI and ESI could achieve 0.754 and 24.00 which was 2.32 and 2.67 times of the unmodified SPI. The experiment proved that the modification technology can effectively increase EAI and ESI of SPI.
机译：为了改善大豆分离物（SPI）的EAI和ESI，通过添加乳糖来研究糖基化修饰，并通过单因素实验建立改性的操作条件。在此基础上，Box-Behnken模型用于优化在各种条件下改进产品的技术条件，测试和分析EAI和ESI。最佳的糖基化改性如下：乳糖的增强剂为6.9％，反应温度为70.5℃，反应时间为38.6小时，EAI和ESI可以达到0.754和24.00，为未修饰SPI的2.32和2.67倍。实验证明，修改技术可以有效地增加SPI的EAI和ESI。

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