Studies On Gel Properties Of Soybean Protein And Its Applications

The content of soybean protein reached 40% and exceeded other crops. The soybean protein has highest nutrition value than other vegetable proteins. Therefore it has attracted a lot of scientific and technological workers to research the processing of soybean protein.Up to now, very little are published concerning with the papers of gel properties of soybean protein. In the paper, the gel properties of Soybean protein were studied. The results were showed as follow:1. SPI, 7S and 11S globulins in soybean were extracted, isolated, purified and identified.The purity of the protein SPI,7S and 11S globulins are identified by SDS-PAGE, gel filtration and kjeldahl method. The results showed that chromatomap of SDS-PAGE is consistent with literatures reported. The profile of gel filtration showed single peak and the purity of the protein reached 95%.2. Characterization of soybean protein gel in hot processingThe gel properties of soybean protein was evaluate under no coagulants3. The effect of GDL, magnesium chloride, magnesium sulfate and calcium chloride on soybean protein gel strength, water-holding capacity and pH was studied. Choose GDL and Calcium sulfate as chemical coagulants of soybean protein. The better concentration of each coagulant was also studied.4. The gel conformation of Soybean proteinThe gel conformation of soybean protein is characterized by FT-IR, scanning electron microscope and X-ray diffraction etc. The results showed thatβ-folds were increased in 7S gel and solubility were reduced for SPI, 11S and7S. At the same time the test results showed that the some regions of peptide chains SPI, 11S and 7S were arranged according to certain order. The SEM indicate that Micro-structure of 7S gel gels have highest ordered than SPI gel and 11S gel5. Study on the change of the components of soy protein before gel formation and/or after gel formation.6. The results showed that restrainting effects of monoglyceride, phospholipid and sucrose esters of fatty acids on the formation of soy protein gel are little. Mixed emulsifiers, composed of the three emulsifiers as above, enhanced the stability of soy protein in the instant jellied bean curd powder...