蛋白氧化对大豆蛋白凝胶和乳化特性影响的研究进展  

Research Progress of the Effect of Oxidation on Emulsifying and Gelling Properties of Soybean Protein

作　　者：卢岩[1] 于飞[1] 刘骞[1] 孔保华[1] 韩建春[1,2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]黑龙江省大豆技术开发研究中心,黑龙江哈尔滨150028

出　　处：《食品研究与开发》2014年第21期143-147,共5页Food Research and Development

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102208-2)

摘　　要：大豆蛋白是一种重要的食品基料,由于某些功能特性的限制而影响了其在食品加工中的应用。由于大豆中含有丰富的多不饱和脂肪酸及脂肪氧化酶,因此在大豆蛋白的加工、应用和贮藏过程中会导致其氧化,并最终影响大豆蛋白的功能特性。本文介绍了蛋白氧化对大豆蛋白结构以及功能特性的影响,并展望了通过适度氧化等方法对大豆蛋白凝胶性和乳化性的促进和改善,对于发掘和拓宽大豆蛋白改性技术具有重要的意义。Soy protein is an important food material, owing to some restrictions of functional properties, its application in food industry is limited. Soybean is rich in polyunsaturated fatty acids and lipoxygenase ,so soybean protein will be oxidated in the processing, application and storage, ultimately the functional properties of soy protein can also be affected. This article introduced the effect of protein oxidation on structure and functional properties of soybean protein. In addition, oxidation modification methods in the improvement of the gelling and emulsifying property of SPI were expounded. By moderate oxidating of soybean protein, could broaden the scope of its applications in food industry and had the vital significance.

关 键 词：蛋白氧化 大豆蛋白 凝胶性 乳化性 进展 

分 类 号：TS201.2[轻工技术与工程—食品科学]