| 大豆分离蛋白改性技术的研究与发展趋势 |
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| 引用本文： | 怀宝东,张东杰,钱丽丽,王颖,李佩然. 大豆分离蛋白改性技术的研究与发展趋势[J]. 中国酿造, 2014, 0(6): 13-16 |
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| 作者姓名： | 怀宝东 张东杰 钱丽丽 王颖 李佩然 |
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| 作者单位： | 黑龙江八一农垦大学食品学院;黑龙江省农垦科学院; |
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| 基金项目： | 黑龙江八一农垦大学科研启动金项目(2011DB-17) |
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| 摘 要： | 大豆分离蛋白因其高蛋白营养功能和不同的功能特性而广泛应用于食品工业,为了探讨改性大豆分离蛋白的功能特性,综述了近年来大豆分离蛋白改性的研究方法以及改性后功能特性方面的最新研究进展。根据当前的研究现状及存在的问题对今后发展提出几点展望,不同方式的改性可产生合适的功能特性,拓宽大豆分离蛋白的应用领域。
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| 关 键 词： | 大豆分离蛋白 功能特性 改性技术 |
Research and development trend of modification technology of soy protein isolate |
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| Affiliation: | HUAI Baodong, ZHANG Dongjie, QIAN Lili, WANG Ying, LI Peiran (1.College of Food Sciences, Heilongjiang Bayi Agricultural Universi Daqing 163319, China; 2.Agricultural Science Academy of Heilongjiang Province, Jiamusi 154007, China) |
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| Abstract: | Soy protein isolate is widely used in food industry owing to its high protein nutritional functions and features. In order to explore the functional properties of modified soy protein isolate, the soy protein isolate modification methods and the latest research progress in terms of the features of soy protein isolate after modification was reviewed. Some suggestions on the future development according to the current situation and existing problems were made. The results showed that different ways of modification could generate appropriate functional characteristics of soy protein isolate, in order to broaden the application field of soy protein isolate. |
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| Keywords: | soy protein isolate functional properties modification technology |
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