大豆蛋白改性产物乳化特性研究进展及其应用

大豆蛋白作为一种安全的乳化剂常被应用于食品乳化体系，通过物理法、酶法和化学法可诱导大豆蛋白的结构变化，改善大豆蛋白乳化性。本文将简要介绍改性大豆蛋白乳化能力及乳化稳定机理，分析影响乳化特性的因素。详细探讨物理法（热处理，超声法，高压处理）、酶法（水解酶，交联酶）和化学法（糖基化法）改性后大豆蛋白的乳化特性改善。最后针对大豆蛋白作为乳化剂在食品行业的应用与发展进行深入讨论。

Research progress of emulsifying properties of modified soy protein and its application

Soy protein and its modified products has been applied on various food emulsions due to the good emulsifying properties. The emulsifying properties and structures of soy protein can be modified by physical, enzymatic, and chemical methods. In this review, the emulsifying capacity evaluation of soy protein and stabilization mechanisms will be introduced, followed by the discussion of affecting parameters. The effect of the various modification methods on the emulsifying properties will be detailed discussed, mainly on the physical methods (heat treatment, ultrasonication, high pressure), enzymatic methods, and chemical methods (glycosylation). The industrial application of the modified soy proteins on food industry will be discussed.