Fluorescence spectra analysis of soybean protein in vitro under heat treatment

The characters of fluorescence spectra of soy protein isolate(SPI) solution in vitro of different heat treatment temperature and different heat treatment time. The results showed that heat treatment had a certain effect on the digestion of soybean protein at different heat treatment temperature and different heat treatment time. The best heat treatment condition of soybean protein was 85 ℃,20 min,which was the best degree and effectiveness of the vitro digestion. The soy protein isolate was heat-treated at different temperatures,digested1 h. With the rise of heating temperature,digested products of λ_max increasing redshift,then it started to decrease when the maximum value was reached at 90 ℃.And the fluorescence intensity increased with the heating time,and showed a trend of decline after the first rise. The in vitro simulated digestion of soybean protein isolate 1 h at different heating time,the isolated soy protein digested products of λ_max experienced a process,which was first increased,then decreased. And the fluorescence intensity with the increase of heating time and showed different trends.Growing within 0~20 min,reaching maximum at 20 min,continuing to heat up to 60 min,the fluorescence intensity decreased.