| Soy protein concentrate(SPC)modification methods mainly include physical, chemical, enzymatic modification and biology-gene engineering. The advantages of enzymatic modification are that nutrition of protein won't be lost, no toxin produced , the process can be easily controlled, reaction time can be shorten and only little amount of enzyme was used. The enzyme modification of Soy protein concentrate(SPC) and the relations between functionality and configuration of modified SPC were studied in this paper, in addition, and application in emulsion of modified SPC was investigated.The effect of the NaOH addition, temperature, heating time on SPC hydrolysis degree and functionality were studied. The results show that the optimal process parameters were: NaOH dosage 1%, temperature of pretreat 80℃, heating time 20min. The effect of concentration and the way of concentration on SPC solution and disperation were also researched. Subsequently, effects of four proteinases on hydrolysis of SPC were studied and Alcalase was selected as the most effective enzyme. The best combination parameters for Alcalase is 60℃, 2.0×10-3mL/g enzyme, pH 9 and 45minutes.The basic processing technics and parameter of soymilk made by SPC were determined. Using this way the texture state of soymilk can keep steady for more than one month, which didn't appear the unstable pHenomenon of floatation and sedimentation.
|
PDF Full Text Request