Exploration on film-forming condition of soy protein isolate and associated Maillard reaction products

The influences of different p H( 10,11,12),temperatures( 70,80,90 ℃) and glycerol concentrations( 0~ 3.0 m L/100 m L) on the film-forming properties of soy protein isolate( SPI,6 g /100 m L),the Maillard reaction product of SPI and glucose( w / w = 1) and Maillard reaction product of SPI and xylose( w / w = 1) were investigated.The degree of Maillard reaction was judged by detecting the solutions’ Lab values and Abs.The films’ uncovering properties,colors and apparent characteristics were observed and evaluated by eyes and touching. When the concentrations of SPI,glucose and xylose were at 6 g /100 m L,the film-forming conditions of SPI and the products of SPI-xylose were as follows: for the SPI,the concentration of glycerol concentrations of 2.5 m L /100 m L,p H11,temperature of 80 ℃ and time of 60 min,and for the product of SPI and xylose,glycerol concentrations of0.125 m L /100 m L,p H11,temperature of 80 ℃ and time of 60 min,the Maillard reaction between SPI and glucose was not obviously observed,so SPI-Glc Maillard reaction products’ film were not prepared.