| 挤压预处理酶解修饰大豆蛋白乳化特性的研究进展 |
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| 引用本文： | 朱秀清,刘燕清,朱颖,姜永鹏,刘琳琳.挤压预处理酶解修饰大豆蛋白乳化特性的研究进展[J].食品科学,2021,42(21):365-371. |
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| 作者姓名： | 朱秀清 刘燕清 朱颖 姜永鹏 刘琳琳 |
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| 作者单位： | （哈尔滨商业大学食品工程学院，黑龙江省普通高校食品科学与工程重点实验室，黑龙江省谷物食品与谷物资源综合加工重点实验室，黑龙江 哈尔滨 150076） |
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| 基金项目： | 黑龙江省“百千万”工程科技重大专项（2019ZX08B01-04）；黑龙江省自然科学基金重点项目（ZD2019C005） |
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| 摘 要： | 大豆蛋白分子质量大、结构较紧密、油滴吸附速率较慢，因此乳化特性较低，不能满足其在现代食品加工中的应用需求。改善大豆蛋白的乳化特性成为目前的研究热点。本文综述了挤压预处理、酶解改性和挤压预处理联合酶解过程对大豆蛋白乳化特性作用的研究进展，并分析了大豆蛋白在不同改性过程中蛋白构象的变化、蛋白与蛋白之间的相互作用及乳化特性的改善情况，为研究挤压-酶解过程改善大豆蛋白乳化特性的机制及生产应用提供理论支撑。
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| 关 键 词： | 大豆分离蛋白 挤压预处理 酶解 挤压联合酶解 乳化特性 |
Progress in Understanding the Emulsification Properties of Soy Protein Modified by Extrusion Pretreatment and Enzymatic Hydrolysis |
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| ZHU Xiuqing,LIU Yanqing,ZHU Ying,JIANG Yongpeng,LIU Linlin.Progress in Understanding the Emulsification Properties of Soy Protein Modified by Extrusion Pretreatment and Enzymatic Hydrolysis[J].Food Science,2021,42(21):365-371. |
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| Authors: | ZHU Xiuqing LIU Yanqing ZHU Ying JIANG Yongpeng LIU Linlin |
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| Affiliation: | (Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China) |
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| Abstract: | Soy protein has poor emulsification characteristics due to its large molecular mass, compact structure, and slow oil droplet adsorption rate, hindering its application in food processing. Therefore, improving the emulsifying properties of soy protein is becoming a research hotspot. This article reviews the latest progress in understanding the effect of extrusion pretreatment and/or enzymatic hydrolysis on improving the emulsifying properties of soy protein. The conformational changes of soy protein during the modification processes, the protein-protein interactions, and the improvement of emulsifying properties are analyzed. We believe that this review will provide theoretical support for exploring the mechanism by which extrusion combined with enzymatic hydrolysis can improve the emulsifying properties of soy protein and for its industrial application. |
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| Keywords: | soybean protein isolate extrusion pretreatment enzymatic hydrolysis extrusion combined with enzymatic hydrolysis emulsification characteristics |
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