Method for graft modification of soyabean protein-sugar

A technique for grafting and modifying soybean protein, which is applied in the field of grafting and modifying soybean protein. Increased speed and improved antibacterial properties

Inactive Publication Date: 2005-03-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, with the prolongation of reaction time, the by-products of protein-sugar graft modification wil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Soybean protein isolate (produced by Japan's Fuji Company) forms a solution with a mass percentage concentration of 1.0% in phosphate buffer (pH7.8), adding lactose (mass ratio of soybean protein to lactose w t / w t =1 / 2), 40mL of the mixed solution was placed in a 3119-0050 centrifuge tube (Nalge, USA), and a cover was added. In order to prevent the temperature from rising too fast, intermittent microwave radiation was used for heating, with a power of 1000W, and the temperature rose to 95±3 ℃, cool to 60℃ or lower after reacting for a certain period of time. The result is as follows:

[0018] t(min)

Embodiment 2

[0022] t(min)

Embodiment 3

[0026] t(min)

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PUM

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Abstract

The invention provides a method for graft modification of soyabean protein-sugar which consists of, subjecting the mixed solution of soybean protein and sugar to microwave radiation heating, cooling down, and separating and removing extra polysaccharides and by-products from the mixture.

Description

technical field [0001] The present invention relates to a kind of method of soybean protein grafting modification, specifically, the present invention relates to a kind of method of grafting modification of soybean protein and sugar, more specifically, the present invention relates to a kind of method of using microwave radiation to heat A method for grafting and modifying soybean protein-sugar. Background technique [0002] The product obtained by grafting and modifying soybean protein with sugar has greatly improved functional properties such as water solubility, thermal stability, emulsification, antibacterial, and antioxidant properties compared with unmodified soybean protein, and it is used in Various fields such as food and medicine. Specifically, it is desired to use them in food additives, health products, drug carriers, and the like. [0003] So far, there are two main methods for the grafting modification of proteins and sugars; (1) dry reaction-realized by cont...

Claims

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Application Information

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IPC IPC(8): C08H1/00
Inventor 裘爱泳管军军刘晓亚
Owner JIANGNAN UNIV
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