Effect of Se-enriched germination on functional properties of soybean protein isolates

Authors

HU Dandan, College of Food Science and Engineering, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing Uni
WANG Suya, College of Food Science and Engineering, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing Uni
YANG Xiaoya, College of Food Science and Engineering, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing Uni
ZHANG Miaomiao, College of Food Science and Engineering, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing Uni
CAO Yuhua, College of Food Science and Engineering, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing Uni

Abstract

Effect of Se-enriched germination was studied, on functional properties of soybean protein isolate (SPI). After inversed 6 h in 10 mg/L Na₂SeO₃ solution, soybean was germinated 96 h at optimal conditions. SPI from germinated soybean was prepared by alkaline extraction and acid precipitation method. The results showed that the change trend on solubility, water binding capacity, foaming property, and emulsifying property of SPI were similar, these properties value increased firstly and then decreased. SPI separated from sprouting 24～60 h soybean showed better solubility, emulsifying and foaming properties. The best functional property of SPI was determined when soybean was germinated 24 h. The correlation analysis showed that there was significant positive correlation between SPI solubility and water binding capacity (R=0.862); the solubility had positive correlations with foaming properties (R=0.774) and emulsifying properties (R=0.887).

Publication Date

2-28-2016

First Page

24

Last Page

27,59

DOI

10.13652/j.issn.1003-5788.2016.02.006

Recommended Citation

Dandan, HU; Suya, WANG; Xiaoya, YANG; Miaomiao, ZHANG; and Yuhua, CAO (2016) "Effect of Se-enriched germination on functional properties of soybean protein isolates," Food and Machinery: Vol. 32: Iss. 2, Article 6.
DOI: 10.13652/j.issn.1003-5788.2016.02.006
Available at: https://www.ifoodmm.cn/journal/vol32/iss2/6

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