大豆浓缩蛋白改性及应用前景分析  

Modification and Application Potential of Soybean Protein Concentrate

作　　者：许慧[1] 郑环宇[1,2] 朱秀清[1,2] 孙树坤[1] 江连洲[1,2] 黄艳玲[1] 董雅丽[2] 

机构地区：[1]国家大豆工程技术研究中心,黑龙江哈尔滨150030 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2012年第9期331-334,共4页Food Science

基　　金：黑龙江省科技攻关计划项目(GA09B401-1)

摘　　要：本文综述大豆浓缩蛋白(soy protein concentrate,SPC)的研究现状,展望SPC改性后的应用前景。SPC的生产方法主要有传统的稀酸洗涤法、环保型醇提法和新工艺超滤膜法3种。SPC改性方法主要有热、微波、超声波、生物酶等8种方法来提高其功能特性和生物特性。改性后的功能性SPC可作为食品工业和饲料工业中最重要的营养物质,其应用前景十分广泛。In this paper,the current research and development status of soybean protein concentrate（SPC） is summarized.SPC can be prepared by three methods including dilute acid washing,alcohol extraction and ultra-filtration membrane separation.SPC can be modified by eight methods such as heat treatment,microwave treatment,ultrasound treatment and enzyme treatment to improve its functional and biological properties.Modified SPC as the most important nutritional substrate used in the food industry and feed industry holds promise for a wide range of applications.

关 键 词：大豆浓缩蛋白 功能性大豆浓缩蛋白 改性 

分 类 号：TQ936[化学工程]