Effect of heating on the properties of composite solution of soybean protein isolated-oligosaccharides

In this paper, soybean protein isolated and oligosaccharides ( raffinose and stachyose) were used as raw materials, the influence of heating ( 65, 70, 75, 80, 85 ℃) on the emulsifying properties of compound and polymerization mechanism were investigated.The relationships among the major acting force producing the compound, characters of compounds, their structure features and functional traits were discussed. The research found that heating would raise the Zeta electric potential of the solution, intensify the turbidity and shift the distribution of granularity towards the right direction which illustrated that SPI and oligosaccharides would form soluble compound when heated. Moreover the decrease of fluorescence intensity verified the static interaction of protein and oligosaccharides in structural aspect.Simultaneously, the function of compounds was ameliorated more than that of proteins. The emulsification and foamability of SPI-raffinose and SPI-lupeose achieve their maximal value in75 ℃, which was increased by 32.7% and 19.9%.