大豆全产业加工研究进展  

Research Progress of Soybean Protein,Soybean Oil and By-product Processing

作　　者：李杨[1,2] Li Yang(College of Food Science,Northeast Agricultural University,Harbin 150030,China;National Research Center of Soybean Engineering and Technology,Harbin 150028,China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]国家大豆工程技术研究中心,哈尔滨150028

出　　处：《大豆科技》2022年第1期14-26,共13页Soybean Science & Technology

基　　金：国家大豆产业技术体系(CARS-04-PS32)。

摘　　要：大豆是一种重要的原材料,其具有良好的营养价值及低成本的优势特性。在大豆全产业链加工中,大豆分离蛋白、大豆浓缩蛋白、大豆组织化蛋白、水解蛋白、大豆油脂以及副产物(豆渣)的加工和利用对具有优势功能特性食品的开发及利用具有深远的影响,在食品工业中具有广泛的应用前景。文中综述了大豆产品的加工特性及功能特性,并分析大豆全产业链加工中存在的问题及不足,希望对今后大豆全产业链加工提供一定的理论基础。Soybean is an important raw material,which has good nutritional value and low-cost advantages.In the processing of the whole soybean industry chain,the processing and utilization of soybean protein isolate,soybean protein concentrate,soybean textured protein,hydrolyzed protein,soybean oil and by-products(Okara) have a profound impact on the development and utilization of foods with advantageous functional characteristics,these have a wide range of application prospects in the food industry.This article summarized the processing characteristics and functional characteristics of soybean products,and analyzed the problems and shortcomings in the processing of the whole soybean industry chain,hoping to provide a certain theoretical basis for the processing of the whole soybean industry chain in the future.

关 键 词：大豆 加工特性 大豆蛋白 大豆油脂 副产物 功能特性 

分 类 号：S565.1[农业科学—作物学]