Method for synergistically improving emulsification stability of soybean protein concentrate based on double modification of starch-based oligosaccharide and phenolic acid

Abstract

The invention belongs to the field of food processing, and particularly relates to a method for synergistically improving the emulsion stability of soybean protein concentrate based on starch-based oligosaccharide and phenolic acid double modification. According to the method, SPC function strengthening is achieved through a starch glycosylation-phenolic acid cross-linking synergistic effect mechanism, firstly, starch sugar such as polydextrose is adopted to construct a hydrophilic sugar chain (SPC-sugar) through a Maillard reaction, and then covalent linkage (SPC-phenolic acid) between phenolic acid such as ferulic acid and SPC is achieved through an EDC / NHS catalytic system; and finally, dual modification is realized through a sequential modification strategy (SPC-sugar / SPC-phenolic acid compounding) or a one-step gradient reaction strategy (85-95 DEG C Maillard reaction and 25 DEG C phenolic acid coupling combination). The emulsifying activity of the soybean protein concentrate modified by the method reaches 100.05 + / -6.99 m < 2 > / g, the emulsifying stability index reaches 101.20 + / -12.84, and the soybean protein concentrate shows excellent emulsifying stability. The method disclosed by the invention is efficient and green, and provides a new way for high-valued application of the soybean protein concentrate.

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