Effect of peracetic acid on surface activity of soy protein

Used peracetic acid oxidization disulfide bonds to improve the surface activity of soy protein. The optimum conditions of peracetic acid oxidation of soybean protein were as follows:the amount of peracetic acid:20%, temperature:-10℃, time 4h by orthogonal test. At this time, disulfide bond was opened 68.53%, foaming properties of soy protein was improved 60.57%, emulsification was increased 11.45%. Surfactants also improved.