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2014 (Vol. 6, Issue: 2)
Article Information:

Emulsifying and Foaming Properties of Soy Protein Isolates with Covalent Modification by (-)-Epigallocatechin-3-Gallate

M. Zheng, Z.B. Jia and J.X. Jiang
Corresponding Author:  Z.B. Jia 

Key words:  EGCG, functional properties, modification, soy protein isolates, , ,
Vol. 6 , (2): 238-240
Submitted Accepted Published
September 28, 2013 October 14, 2013 February 10, 2014

Soy Protein Isolates (SPI) with covalent modification by (-)-Epigallocatechin-3-Gallate (EGCG) were prepared under the alkaline condition. The effects of covalent modification on the emulsifying and foaming properties of SPI were evaluated. The Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) profiles of the modified SPI revealed that EGCG treatment caused cross-linking of subunits. Emulsifying activity of modified SPI significantly increased when compared with that of control (p<0.05) at the concentration of 35 mg/mL. Modification of SPI by EGCG caused a decrease in the foam volume initially. In the range of 15 to 35 mg/mL, the foaming activities of modified SPI were found to be less than those of the control (p<0.05). The foaming stabilities of modified SPI were significantly higher when compared to those of control (p<0.05). The results obtained in this study indicated the modification by EGCG resulted in the enhancement of emulsifying activity and foaming stability of SPI. This modification may serve as a promising approach for improving functional properties of SPI.
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  Cite this Reference:
M. Zheng, Z.B. Jia and J.X. Jiang, 2014. Emulsifying and Foaming Properties of Soy Protein Isolates with Covalent Modification by (-)-Epigallocatechin-3-Gallate.  Advance Journal of Food Science and Technology, 6(2): 238-240.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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