Journal of South China University of Technology (Natural Science Edition) ›› 2005, Vol. 33 ›› Issue (10): 78-83.

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Preparation of Modified Soy Protein by Selective Enzymolysis-Ultrafiltration

Yang Guo-long  Zhao Mou-ming  Liu Tong-xun  Xu Xin  Peng Zhi-ying   

  1. College of Light Chemistry and Food Science,South China Univ.of Tech.,Guangzhou 510640,Guangdong,China
  • Received:2004-12-14 Online:2005-10-25 Published:2005-10-25
  • Contact: Yang Guo—long(born in 1974)，male，Ph．D．candidate，mainly researches on food biotechnology E-mail:yg188888@ sohu.com
  • About author:Yang Guo—long(born in 1974)，male，Ph．D．candidate，mainly researches on food biotechnology
  • Supported by:

    Supported by“the Tenth 5-Year”National Key Technologies R&D Program of China (2001 BA501 A02) and“the Tenth 5-Year” Key Technologies R&D Program of Guangdong Province(A20301)

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Abstract:

The soy pmtein(SP)supernatant,obtained by the centrifugation of defatted soy flour suspension in preweighted reverse osmosis water at pH 8.0 after continuous agitation for 40min,was selectively hydrolyzed by protease in certain conditions,and was then subjected to uhrafihration for fractionation.The retentate was ly-ophilized to obtain modified soy protein with the protein content(mass fraction,below the same)increasing from 52.6% to more than 78% .and the yield more than 80%.The results of SDS-PAGE show that the soy
protein modified by Alcalase 2.4L mainly contains the basic subunits of glycinin,and that modified by fungal protease concentrate mainly contains the acid and basic subunits of glycinin.

Key words: soy protein, modification, uhrafihration, selective enzymolysis