Acidic deamidation of soy protein and its effect on protein solubility.

This paper researches the soy protein acidic deamidation.It was found that the optimal reaction conditions were as following:0.5mol/L HCL solution,90℃ reaction temperature,2 h reaction time and 3% soy protein content,under which deamidation degree of soy protein was 63.9%.Analysis of the relationship between the deamidation and the solubility showed that,within the deamidation degree of 23.1%-69.6%,there was a linear correlation between the solubility of soy protein and deamidation degree.Comprised with the unmodified soy proteins,the solubility of the modified soy protein had higher solubility within all the examined range of pH value.