Effect of succinic anhydride and acetic anhydride on the hydration properties of soybean protein isolate

The effects of acetylation and succinylation on the hydration properties of soybean protein isolate(SPI) were discussed.Experimental results indicated that the modification degree increased as the levels of succinic anhydride or acetic anhydride added to the protein increased.The modification rate with acetic anhydride was greater than with succinic anhydride at all levels used.In the range of neutral and weak alkaline pH(5.0～8.0), acetylation and succinylation both caused a significant increase in protein solubility.Also, acetylation and succinylation increased the water holding capacity and apparent viscosity of SPI.However, the effect of succinylation on the hydration properties of SPI was greater than that of acetylation.