Improvement of Emulsifying Properties of Soybean Protein Isolate through Glycosylation Modification

In order to improve EAI and ESI of Soybean protein isolate (SPI), Glycosylation modification was studied by adding lactose and the operation conditions for modification were established by single factor experiment. On the basis, Box-Behnken model was used to optimize technological conditions, test and analyze the EAT and ESI of modified products under various conditions. The best glycosylation modification was as follows: the augmenter of lactose was 6.9%, reaction temperature was 70.5 degrees C, reaction time was 38.6h, and the EAT and ESI could achieve 0.754 and 24.00 which was 2.32 and 2.67 times of the unmodified SPI. The experiment proved that the modification technology can effectively increase EAT and ESI of SPI.