Paper Title:
Preparation of Water-Soluble Soy Protein-Based Surfactants by Oxidizing Disulfide Bonds
  Abstract

In this paper, the correlations between the cleavage degree of disulfide bonds and soy protein surface activity had been studied in order to show the surface activity of soy protein. The disulfide bonds of soy protein were oxidized to sulfonic groups by performic acid. The distribution of polar and nonpolar groups, and the molecular structure of soy protein were changed because of the oxidation damage of disulfide bonds, and these changes led to changes in surface activity of soy protein. The results showed that the emulsifying property of soy protein was improved by oxidizing the disulfide bonds of protein compared with that of natural soy protein. The change of soy protein emulsifying property is closely related with the degree of the disulfide bond oxidation damage,and that was also an effective way to prepare the protein-based surfactant.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
63-66
DOI
10.4028/www.scientific.net/AMR.236-238.63
Citation
J. S. Li, W. Jing, L. J. Yan, L. N. Li, "Preparation of Water-Soluble Soy Protein-Based Surfactants by Oxidizing Disulfide Bonds", Advanced Materials Research, Vols. 236-238, pp. 63-66, 2011
Online since
May 2011
Export
Price
$32.00
Share

In order to see related information, you need to Login.

In order to see related information, you need to Login.

Authors: Gui Zhen Ke, Yi Wen Guo, Hai Ling Zhan, Wei Dong Yu
Chapter 12: Materials and its Applications
Abstract:Wool fiber was dissolved with compound solvent(urea, β-mercapitoethanol and sodium dodecyl sulfate(SDS)) and stable keratin aqueous solution...
1631
Authors: Rong Yan, Xin Hua Li, Xiao Jun Qi
Chapter 3: Biomedical Engineering
Abstract:Corn gluten were steeped with different chemical reagents, 2%urea, 5%tween80, 5% NaCl, 2%L - cysteine, using distilled water as control....
547
Authors: Yue Shao, Xiang Long Liu, Hong Shao, Yun Jiao Li
Chapter 4: Biochemistry Materials and Engineering
Abstract:The functional properties of peanut protein were determined under different conditions of ultrasonic waves which are used for processing the...
117