大豆蛋白自组装凝胶研究进展  

Advance in Self-Assembly and Gelation Properties of Soy Protein

作　　者：安迪 洪瑞[2] 李良[1] AN Di;HONG Rui;LI Liang(School of Food Science,Northeast Agricultural University,Harbin 150030,China;Department of Academic Theory Research,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学学术理论部,黑龙江哈尔滨150030

出　　处：《食品科学》2020年第3期254-259,共6页Food Science

基　　金：“十三五”国家重点研发计划重点专项（2018YFD0400500;2018YFD0400503）;东北农业大学学术骨干项目（18XG28）

摘　　要：分子自组装是一个将不同组分通过非共价作用自发组装成有序聚集体的过程。蛋白质自组装形成的凝胶受到越来越多关注。自组装凝胶化使蛋白质变性从而暴露出不同的官能团,生物活性成分和多肽链之间相互作用赋予自组装水凝胶优良的生物相容性和生物降解性,使得自组装水凝胶被广泛应用于食品药品领域。大豆蛋白由于其良好的功能性成为自组装凝胶的优良原料。本文以大豆蛋白为原料,综述了自组装凝胶的机理、作用力、成胶方式等方面的研究进展,为大豆蛋白自组装凝胶的研究提供理论依据。Molecular self-assembly is the process through which molecular building blocks spontaneously organize themselves into ordered aggregates by non-covalent interactions.Gels formed by self-assembly of proteins are drawing increasing research interest.The gelation process can denature proteins,causing various functional groups to be exposed outside.The interaction between biologically active components and polypeptide chains imparts excellent biocompatibility and biodegradability to self-assembled hydrogels,allowing a wide range of applications in both the food and pharmaceutical fields.Soy protein is an excellent raw material for self-assembled gels due to its good functional properties.In this paper,the mechanism of the self-assembly of soy protein,the forces involved in the process and the way of formation of self-assembled gels are reviewed,which will provide a theoretical basis for studying soy protein self-assembled gels.

关 键 词：自组装 水凝胶 大豆蛋白 

分 类 号：TS201.7[轻工技术与工程—食品科学]