Modification Of Soybean Soluble Polysaccharides And Its Application In Vermicelli

Soybean soluble polysaccharides (SSPS) is an acid polysaccharide extracted from soybean, having many good functional properties, such as stabilization behaviour,emulsifying properties, which is widely used in the food industry. At present,the extraction of SSPS is complex and the yield is low. SSPS can stabilize the protein and emulsion by steric effect of its side chain,but because of its shorter chain length, the stabilizing effect needs to be improved.To address those issues,We mainly investigated the extracted technology by enzyme assisted and jet cooking treatment assisted to get higher yield. We modified the SSPS by cross-linking reaction to enhance its stability for soybean protein emulsions. The effect of SSPS on the pasting and gelatinization properties of rice starch was examined, and SSPS was applied to vermicellie product. The results were showed as followed:1. The yield had no significant increase by enzyme assisted extraction of SSPS, and the structure and properties of the samples were not affected. Jet cooking treatment assisted could enhance the yield with the structure and properties unchanged. However, the energy consumption and costs would increase by jet cooking treatment.2. Esterification reaction occurred when sodium hexametaphosphate was adding to the soybean polysaccharides at room temperature. The cross-linked SSPS's molecular weigt got larger, and the viscosity increased. The cross-linked SSPS could stabilize the protein emulsion, even at low pH and high salt ion system. And the dispersion stability of cross-linked SSPS was much improved.4. The addition of SSPS could lower the viscosity of rice starch pasting and improve the quality of starch gels.5. The vermicellie produced by adding SSPS was more transparent, glossy and elastic, and the adhesiveness was reduced effectively. However, due to the high cost of SSPS, It is only suitable for the production of high-grade vermicellie or using a small dose combined with other additives to improve vermicellie'quality.