大豆蛋白凝胶制备及其影响因素的研究进展

大豆作为我国重要的粮食作物之一，具有较高的营养价值。凝胶性作为大豆分离蛋白重要的功能特性备受关注。大豆蛋白在产品中多用作多种配合物如水分子、糖类、脂质以及不稳定小分子活性物质的包埋载体，但大豆蛋白天然凝胶制品存在结构松散、成品率低等问题，极大地限制了其凝胶制品的应用与发展。本文从大豆分离蛋白凝胶形成机理进行解析，并对大豆蛋白构象及组成、多糖、脂质间的相互作用、离子强度等内在影响因素，以及物理、化学、生物等外部因素对凝胶形成产生的影响进行了深入探讨和系统分析，以期对今后大豆蛋白凝胶制品加工与利用提供理论依据。

Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein

As one of the important food crops in China, soybean has a high nutritional value. Gelation is of great interest as an important functional property of soybean isolate proteins. Soy protein is mostly used as an encapsulation carrier for a variety of complexes such as water molecules, sugars, lipids and unstable small molecule active substances in products, but the natural gel products of soy protein have problems such as loose structure and low yield, which greatly limits the application and development of its gel products. In this paper, the mechanism of gel formation from soy protein isolates is analyzed, and the intrinsic influencing factors such as soy protein conformation and composition, polysaccharide and lipid interactions and ionic strength, as well as the influence of external factors such as physical, chemical and biological factors on gel formation are discussed in depth and systematically analysed, with a view to providing a theoretical basis for the processing and utilization of soy protein gel products in the future.