| 酶法修饰对大豆分离蛋白凝胶性质影响的研究进展 |
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| 引用本文： | 王佳蓉,丁阳月,姜云庆,董和亮,王秋野,程建军. 酶法修饰对大豆分离蛋白凝胶性质影响的研究进展[J]. 食品科学, 2021, 42(15): 329-336. DOI: 10.7506/spkx1002-6630-20200602-023 |
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| 作者姓名： | 王佳蓉 丁阳月 姜云庆 董和亮 王秋野 程建军 |
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| 作者单位： | （1.东北农业大学食品学院,黑龙江 哈尔滨 150030;2.黑龙江省质量监督检测研究院,黑龙江 哈尔滨 150028） |
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| 基金项目： | 哈尔滨市应用技术与开发项目（2017RAGXJ002） |
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| 摘 要： | 大豆分离蛋白(soybean protein isolate,SPI)具有高营养性和良好的功能特性,但是,采用碱溶酸沉的传统方法所获得SPI往往会发生部分变性,最终常会以热力学稳定的水不溶性大聚集体和/或沉淀形式出现,对其凝胶性能产生不利影响.在实际生产中为改善SPI的凝胶性质,可进行物理、化学改性或酶法修饰,其中...
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| 关 键 词： | 大豆分离蛋白 限制性酶解 接枝反应 交联反应 凝胶性 |
Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate |
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| WANG Jiarong,DING Yangyue,JIANG Yunqing,DONG Heliang,WANG Qiuye,CHENG Jianjun. Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate[J]. Food Science, 2021, 42(15): 329-336. DOI: 10.7506/spkx1002-6630-20200602-023 |
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| Authors: | WANG Jiarong DING Yangyue JIANG Yunqing DONG Heliang WANG Qiuye CHENG Jianjun |
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| Affiliation: | (1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Heilongjiang Institute of Quality Supervision and Inspection, Harbin 150028, China) |
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| Abstract: | Soybean protein isolate (SPI) has high nutritional value and good functional properties. The alkali dissolution and acid precipitation method is conventionally used to prepare SPI, which, however, is prone to cause partial protein denaturation, thus yielding thermodynamically stable water-insoluble large aggregates and/or precipitates. This phenomenon has an unfavorable impact on the gel properties of SPI. In practice, SPI can be modified physically, chemically or enzymatically to improve its gel properties. It is difficult to control the degree of denaturation of physically or chemically modified SPI due to low specificity. In contrast, enzymatic treatment has received extensive attention due to its mild reaction conditions, high product yield, and safety in the production process. This article reviews the effects of different enzymatic modification methods on the formation and performance of SPI gel, and describes the formation mechanism of SPI hot gel and cold gel. Meanwhile, an overview of the effects of limited enzymatic hydrolysis, enzyme-induced side chain grafting reaction and enzyme-induced cross-linking reaction on the formation of SPI gel is presented, and future prospects for the development and application of enzymatically modified SPI gel are discussed. |
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| Keywords: | soybean protein isolate limited enzymatic hydrolysis grafting reaction cross-linking reaction gel properties, |
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