Proteins from food cannot provide all the desirable functional properties, while glycosylation and enzymatic hydrolysis can be used to improve functional properties of food proteins. Soybean protein isolate (SPI) was first glycosylated using transglutaminase in the presence of oligochitosan to produce a glycosylated soybean protein isolate (GSPI), then hydrolyzed with Alcalase to prepare various hydrolysates (1%, 2% and 4% DH). Differential scanning calorimetry (DSC) and functional properties including solubility, emulsifying properties, water and oil retention capacities of the modified protein were analyzed. Results showed that the functional properties of GSPI and its hydrolysates were significantly modified. The emulsion stability of GSPI was improved in comparison with SPI. GSPI hydrolysates also showed improvement in solubility (54.0% at PI), emulsifying activity index (19.5%), and oil holding capacity (35.4%). Therefore, utilization of glycosylation and enzymatic hydrolysis combination were able to improve SPI's functionality.
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