大豆抗原蛋白去除工艺的研究进展  

Research Advance on Removal Process of Soybean Antigenic Proteins

作　　者：李婷琳[1] 孙泽威[1] 

机构地区：[1]吉林农业大学动物科学技术学院,吉林长春130118

出　　处：《大豆科学》2012年第2期311-315,共5页Soybean Science

基　　金：国家自然科学基金项目(31072037)

摘　　要：大豆抗原蛋白作为一种热稳定性抗营养因子,常规热处理难以去除,成为大豆蛋白源在人类食品及饲料中安全高效利用的瓶颈。文章对大豆中主要抗原蛋白及其理化性质以及物理处理、化学处理、生物处理、糖基化处理等大豆抗原蛋白去除方法的研究进展进行综述,以期为大豆抗原蛋白加工去除工艺的发展提供参考。As a kind of thermostability antinutritional factors,the soybean antigenic proteins are difficult to be inactivated by common thermal treatment,which limit the safe and high efficiency utilization of soybean protein source by humans and animals.In this article,research advance on removal processes of soybean antigenic proteins which including treatments by physical method,chemical agents,biologic ways and glycosylation reaction were summarized,so as to offer reference for development on removal process of soybean antigenic proteins.

关 键 词：大豆球蛋白 Β-伴大豆球蛋白 去除工艺 

分 类 号：S565.1[农业科学—作物学]