大豆分离蛋白改性研究进展  

Study Progress in Modification of Soy Protein Isolates

作　　者：孙艳玲[1] 李芳[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《粮食加工》2008年第5期61-63,共3页Grain Processing

摘　　要：介绍了大豆分离蛋白(Soy Protein Isolate,SPI)的超高压、超声、热处理的物理改性方法和木瓜蛋白酶、微生物谷氨酰胺酶、枯草杆菌蛋白酶的酶法改性及其对大豆分离蛋白功能性质的影响。通过改性的大豆分离蛋白功能性、营养都得到了提高,其产品的应用范围也进一步扩大。Physical modification and enzymatic modification were reviewed. Higher pressure, ultrasonic, heat, papaiu, MT Gase and subtilisin were included. The effects on function properties and applications were also discussed. The nutrition, application and functions of modified SPI were further improved.

关 键 词：大豆分离蛋白 物理改性 酶法改性 

分 类 号：TS201.21[轻工技术与工程—食品科学]