超声波改性大豆蛋白研究进展  

Research Progress of Ultrasonic Modified Soybean Protein

作　　者：白复笑 李萌萌[1] 卞科[1] 杨立新 BAI Fu-xiao;LI Meng-meng;BIAN Ke;YANG Li-xin(School of Food Science and Technology / Key Laboratory of Grain Resources Conversion and Utilization, Henan University of Technology, Zhengzhou 450001, China;Zhengzhou Baiwo Biomass Material Co. , Ltd, Zhengzhou 450001 ,China)

机构地区：[1]河南工业大学粮油食品学院/河南工业大学谷物资源转化与利用省级重点实验室,河南郑州450001 [2]郑州佰沃生物质材料有限公司,河南郑州450001

出　　处：《大豆科学》2018年第3期471-476,共6页Soybean Science

基　　金：中原学者人才项目(豫科人组[2015]2号);河南省谷物资源转化与利用省级重点实验室2017年度开放课题(PL2017007)

摘　　要：大豆蛋白资源丰富,具有良好的营养功能和独特的加工特性,是优质的植物蛋白资源之一。但大豆蛋白天然的功能特性不能够满足实际应用,因此需要对其改性。本文简要介绍了大豆蛋白的组成、功能特性及其改性现状,主要综述了超声波改性对大豆蛋白的溶解性、乳化性、起泡性、凝胶性等功能特性的影响,并简单介绍了大豆蛋白经超声波改性后的应用现状,为深入了解超声波改性大豆蛋白作用机理、拓宽改性大豆蛋白的应用范围提供参考。As a high-quality plant protein resource, soybean protein has a good nutritional function and unique processing characteristics. However, soybean protein has not been well utilized because of the defects of the natural functional properties, so the improvement of its functional properties is demanded. This paper introduces the composition, functional characteristics and the modification of soybean protein, reviewed the effects of ultrasonic modification on the solubilities, emulsifying proper- ties, foaming performance and gel properties of soybean protein, and briefly introduces the application prospect of soybean pro- tein after ultrasonic modification. It aims at providing a reference for further understand the mechanism of ultrasonic modified soy protein and broading the application range of modified soy protein.

关 键 词：大豆蛋白 超声波改性 功能特性 

分 类 号：Q946.1[生物学—植物学] S565.1[农业科学—作物学]