大豆蛋白凝胶性及其改良方法的研究进展  

Research progress on gelation of soybean protein and its improvement methods

作　　者：蔡燕萍[1] 游寅寅 刘建华[1] 邱月 吕飞[1] 丁玉庭[1] CAI Yanping;YOU Yinyin;LIU Jianhua;QIU Yue;LYU Fei;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014

出　　处：《食品与发酵工业》2021年第15期298-306,共9页Food and Fermentation Industries

基　　金：浙江省重点研发计划项目(2019C02081);浙江省教育厅科研项目(Y202043190)。

摘　　要：大豆蛋白是一种优质的植物蛋白质,资源丰富,具有良好的营养价值和独特的功能特性,其中凝胶性是较为重要的一种特性。随着大豆蛋白的科学研究和商业化生产越来越受到人们的关注,其天然的凝胶特性存在弹性较差、结构松散等现象,不能够满足实际生产和应用的需求,因此对其凝胶性的研究与改良显得非常重要。该文从大豆蛋白凝胶的形成机理出发,综述了大豆蛋白凝胶形成的影响因素及凝胶性改良方法的研究进展,并对大豆蛋白凝胶的应用趋势与研究方向进行展望,以期为制备具有更佳口感的大豆蛋白凝胶制品提供理论依据。Soybean protein is a high-quality plant protein with good nutritional value and unique functional characteristics.Gelation is one of its important functional properties.With more and more attention on scientific research and commercial production of soybean protein,the natural gel properties have poor elasticity and loose structure,which cannot meet requirements of practical applications.Therefore,the research and improvement towards soybean protein gel properties are of great importonce.Based on the gelation mechanism,the influencing factors,improvement methods,application trends and research direction of soybean protein gelation were reviewed.It provides a theoretical basis for preparing soybean protein gel products with better taste quality.

关 键 词：大豆蛋白 凝胶性 形成机理 改良方法 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]