The effect of drying method and pH value on the functional properties of soy protein concentrate

AGFD 115

Jian Xiong, lcjxiong@scut.edu.cn1, Lingling Feng, lcjxiong@scut.edu.cn1, and Jun Ye, jye@scut.edu.cn2. (1) College of Light Industry and Food Sciences, South China University of Technology, Wu shan, Guangzhou, 510640, China, (2) State Key Laboratory of Pulp & Paper Engineering, South China University of Technology, Wu shan, Guangzhou, 510640, China
Different drying methods and different pH values will affect the functional properties of soy protein concentrate (SPC) during producing. The present study was undertaken to investigate the change in the secondary structure of SPC and adding negative charges on the SPC's surface by its drying methods and pH value improving its functional properties. The results showed that the solubility of the SPC production of spray drying was better than that of freeze drying, but the foaming ability and emulsifying ability were little difference between different drying methods. With the increasing of pH value the solubility of SPC was raised. At pH 10.0, the emulsifying ability of SPC was highest, however, the emulsion was the most stable at pH 12.0. At pH 12.0, SPC got a highest foaming ability, at pH 11.0 its foaming stability was the best. According to the analysis of SDS-PAGE and FTIR, covalent bonds of SPC were not broken.

Acknowledgment We gratefully acknowledge the financial support from the NSFC (project 20436020 and 50573025)

 

General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster

Division of Agricultural & Food Chemistry

The 232nd ACS National Meeting, San Francisco, CA, September 10-14, 2006