改性大豆分离蛋白在肉制品中的应用研究进展  

Application of Modified Soy Protein Isolate in Meat Products

作　　者：耿亚鑫 陈金玉 张坤生[1] 张颖璐 许时慧 胡方洋 GENG Ya-xin;CHEN Jin-yu;ZHANG Kun-sheng;ZHANG Ying-lu;XU Shi-hui;HU Fang-yang(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Tianjin Er Shang Yingbin Meat Food Co.,Ltd.,Tianjin 300385,China)

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134 [2]天津二商迎宾肉类食品有限公司,天津300385

出　　处：《食品研究与开发》2021年第18期159-165,共7页Food Research and Development

基　　金：国家自然科学基金(31701612、31671873);国家重点研发计划课题(2016YFD0401503);天津市“131”创新型人才团队(201927)。

摘　　要：大豆分离蛋白来源广泛,营养价值丰富,将大豆分离蛋白改性后应用至肉制品中可提高产品品质。该文综述大豆分离蛋白主要改性方式,重点介绍改性大豆分离蛋白对肉制品功能特性的影响,并进一步对改性大豆分离蛋白在肉制品中的研究与应用提出展望建议。Soy protein isolate has a wide range of sources and rich nutritional value.Modified soy protein isolate can be used to improve the quality of meat products.In this study,main modification methods of soy protein isolate were reviewed,and the effects of modified soy protein isolate on the functional properties of meat products were summarized.Furthermore,some suggestions on research and application of modified soy protein isolate on meat products were put forward.

关 键 词：大豆分离蛋白 改性方式 功能特性 肉制品 应用 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]