大豆分离蛋白的改性及其对功能性质的影响

大豆分离蛋白是大豆蛋白最为精制的形式，作为一种组成成分，它广泛应用于食品工业，在不同的产品中表现出不同的功能。为了探讨改性大豆分离蛋白的功能性质，主要综述了近年来有关大豆分离蛋白物理、化学、酶法改性方面的研究，以及这些改性对大豆分离蛋白功能性质的影响，同时也提供了大豆分离蛋白基因工程改性方面的研究进展。结果表明，经过不同方式的适当改性可产生合适的功能性质，拓宽大豆分离蛋白在食品工业中应用的范围。

Modifications of Soybean Protein Isolate and the Effects on Functional Property

Soybean protein isolate are the most elaborate form of all soybean proteins.They are widely used as an ingredient in the food industry and they perform different useful functions in differenet products.The studies on soybean protein isolate modifications recently are reviewed.It contains physical,chemical,enzymatic modifications and the effects on the functionality of soybean protein isolates.The approaches of genic modification of the isolates are also cited.The results show that appropriate modifications produce suitable functional properties and improve the isolates' use as ingredients in the food industry.