传统大豆制品及大豆蛋白中嘌呤含量的探讨

大豆蛋白富含8种人体必需氨基酸,具有动物蛋白不可比拟的功能特性。但是大豆作为高蛋白的植物性食品嘌呤含量较高,制约着大豆制品的应用。对嘌呤与痛风的关系,食品中嘌呤的检测方法,嘌呤与蛋白质的关系,传统大豆制品及大豆蛋白中的嘌呤含量及其控制等,特别是经过深加工处理的大豆分离蛋白和大豆浓缩蛋白的低嘌呤工艺进行了讨论。展望了大豆深加工制品如大豆分离蛋白和酸法大豆浓缩蛋白可为痛风病人提供低嘌呤、高蛋白食品的发展方向。

Discussion on the content of purine in traditional soybean products and soybean protein

Soybean protein is rich in eight essential amino acids, with incomparable functional properties which animal protein never has. However, as high-protein plant food, the purine content in soybean was high, which limits the application of soybean products. The relationship between purine and gout, determination method of purine in food, the relationship between purine and protein, the content of purine in traditional soybean products and soybean protein and its control, especially the process of low-level purine process of soybean protein isolate and soybean protein concentrate after deep processing were discussed.The development direction of soybean protein isolate and acid leached soybean protein concentrate providing low purine and high protein foods for gout patients was predicted.