大豆蛋白挤压组织化的研究进展  

Research progress on the extrusion texturizatio of soybean protein

作　　者：王旭 于寒松[1,2,3] 代伟长 WANG Xu;YU Han-song;DAI Wei-chang(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Division of Soybean Processing,Soybean Research&Development Center,Chinese Agricultural Research System,Changchun 130118,China;Jilin Sci-Tech Center for Food Production by Biotechnology,Changchun 130118,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]国家大豆产业技术研发中心加工研究室,吉林长春130118 [3]吉林省食品生物制造科技创新中心,吉林长春130118

出　　处：《粮食与油脂》2020年第4期7-9,共3页Cereals & Oils

基　　金：国家现代农业大豆产业技术体系建设专项(CARS-04)。

摘　　要：概述了大豆蛋白与其他植物蛋白、动物蛋白、淀粉等复合挤压相互作用的研究进展及相关产品开发现状,为大豆蛋白复合挤压机理与相关产品工业化生产提供理论支持。The research progress and related products of extrusion texturizatio of soybean protein with other plant protein,animal protein and starch,respectively were summarized.The soybean protein and other plant protein,animal protein,the interaction between starch and other composite extrusion and related products were summarized.It provided theoretical support for the compound extrusion mechanism of soybean protein and the industrial production of related products.

关 键 词：大豆蛋白 淀粉 复合挤压 

分 类 号：TS201.21[轻工技术与工程—食品科学]