Effects of Complex Enzymes Modification on Functional Properties of Soybean Protein Isolate Based on Orthogonal Experiment

Abstract

Soybean protein isolate (SPI) is widely used in food industry because of its high protein nutritional function and good functional characteristics. However, due to the effect of amino acid composition and spatial structure on natural protein, its practical application is greatly limited. So it needs to be properly modified to meet the needs of production. In this study, SPI was used as substrate to explore the most suitable modification conditions by using complex enzymes (flavor protease, neutral protease, alkaline enzyme and transglutaminase) enzymolysis and then TG enzyme cross linking, in order to obtain SPI products with both solubility and gel as a special protein isolate for surimi products. The results show that: through the single factor experiment and orthogonal experiment, the optimized conditions of gel strength were determined: flavor protease: neutral protease: alkaline enzyme 1:1:2, pH 7, enzymolysis temperature 45°C, enzymolysis time 30 min. The optimized conditions of solubility: flavor protease: neutral protease: alkaline enzyme 1:2:2, pH 7, enzymolysis temperature 55°C, enzymolysis time 60 min. The result of orthogonal experiment: the optimized conditions was that flavor protease: neutral protease: alkaline enzyme 1:1:2, pH 7, enzymolysis temperature 55°C, enzymolysis time 60 min. The gel strength of products was 35.45 g, decreased 5.33% with control; Solubility was 36.24%, increased 54.01% with control. The modified SPI has excellent gel and solubility, and can be further applied to surimi products industry. And the results of this study provide a theoretical basis for its further application in surimi products.