The effect of β-conglycinin glycosylation with xanthan gum on emulsifying properties

Employing defatted soybean meal as an original material, β-conglycinin (7S) was obtained through separation and purification, β-conglycinin was conjugated with xanthan gum (XG) under wet-heating conditions to obtain glycosylation reaction products. Box-Behnken model was used to optimize reaction conditions and analyze the emulsifying properties of optimized glycated products under various conditions. Response surface analysis revealed that the optimized conditions of glycated reaction were as follows:reaction temperature 90℃, time of reaction 2h, ratio of XG 7%, the emulsifying activity index (EAI) and emulsion stability index (ESI) reached 1. 132 and 27. 16min under the optimal conditions, which were 2. 15 and 2. 26 times against the non-glycosylated β-conglycinin, respectively. Thus, the glycosylation of soy protein can be expected to be a practical method used to regulate the emulsifying properties of protein.