Journal of Food, Agriculture and Environment

Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Phosphorylation of soybean protein isolates under ultrasound treatment to improve their emulsifying properties


Xibo Wang 1, Lianzhou Jiang 1*, Wei Xu 2*

Recieved Date: 2013-07-10, Accepted Date: 2013-10-26


A phosphorylation technique for soybean protein isolates (SPI) was carried out under ultrasound treatment to improve their emulsifying properties. A Box-Behnken model was used to optimize the preparation conditions by response surface methodology. The four factors investigated were SPI content, sodium tripolyphosphate (STP) addition, ultrasound power and reaction time. The optimized conditions were found to be SPI content of 67 g kg-1, STP addition of 100 g kg-1 proteins, ultrasound power of 650 W and reaction time 48 min. Under these conditions, the practical emulsifying activity index (EAI) or emulsion stability (ES) of the modified SPI were 0.837 or 35.48 min, which showed an increase about 108.7% or 28.9%, respectively, compared to the original SPI. The results declared that modification of SPI with STP under ultrasound treatment was a potential way to increase the emulsifying properties of SPI.


Soybean protein isolates, ultrasound, phosphorylation, emulsifying properties

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 270-273

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