Soybean protein isolate(SPI) and lactose were used as raw materials,and the changes of molecular weight distribution,content of free amino group and rheological properties after microwave heating in different time in solid state were explored.The results showed that the molecular weight distribution of SPI shifted to the higher bands,the content of free amino group significantly decreased.Compared with untreated SPI,the rheological properties of SPI treated by microwave glycosylation for 120 s significantly changed.The microwave treated samples showed greater flexibility.Dynamic viscoelastic analysis showed that the storage energy capacity of modified sample was not obvious with temperature change,and storage capacity of the untreated SPI increased obviously at cooling stage.
SHI Yan
,
CHEN Zhi-wei
,
TU Zong-cai
,
WANG Hui
,
HUANG Xiao-qin
,
SHA Xiao-mei
,
ZHANG Qiu
,
LI Xue
. Rheological properties of soy protein isolate-lactose graft solid-state synthesized by microwave[J]. Food and Fermentation Industries, 2014
, 40(09)
: 39
-42
.
DOI: 10.13995/j.cnki.11-1802/ts.2014.09.026
