In this paper, soybean protein isolate (SPI) was modified by microwave-assisted glycosylation to improve the emulsification of SPI. The effects of microwave time, mass ratio of SPI and fenugreek gum (FG), reaction time and temperature of glycosylation on the emulsification of modified SPI were studied by single factor experiment. The response surface method was used to optimize the technological conditions of SPI modified by microwave-assisted glycosylation. The results showed that the emulsification of modified SPI reached the highest and degree of glycosylation reached the optimum level when the microwave treatment for 3 min and the mass ratio of SPI and FG was 1/3. Meanwhile, the reaction time needs to be 41 min at temperature 58 ℃. Compared with the SPI modified by microwave, the emulsifying activity and emulsifying stability were increased by 51.33% and 294.14%, respectively. Furthermore, compared with the unmodified SPI, the emulsifying activity and emulsifying stability were increased by 88.67% and 788.84%, respectively. And the glycosylation of SPI and FG took place when the modified products were characterized by infrared spectroscopy and ultraviolet spectrum.
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