Effects of physical modification on the functional properties of soybean protein isolate

The effects of five physical modification methods including heating modification,UV radiation modification,ultrasonic modification,dispersing modification and microwave modification in different technical conditions on the characteristics(such as dispersibility,emulsification and viscosity)of modified soybean protein isolate were studied.The results showed that the best method of physical modification was microwave modification.The analysis of modified protein by electrophoresis showed that these physical modification methods could not almost change the structure of soybean protein isolate.