超声处理对大豆蛋白结构及性质的影响研究进展  

Research Progress on the Effect of Ultrasonic Treatment on Structure and Properties of Soybean Protein

作　　者：衣程远 孙冰玉[1] 刘琳琳[1] 高远 廉文涛 朱颖 朱秀清[1] YI Cheng-yuan;SUN Bing-yu;LIU Lin-lin;GAO Yuan;LIAN Wen-tao;ZHU Ying;ZHU Xiu-qing(Heilongjiang Provincial Key Laboratory of Grain Food and Comprehensive Processing,Key Laboratory of Food Science and Engineering of Colleges and Universities in Heilongjiang Province,College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省普通高校食品科学与工程重点实验室,黑龙江省谷物食品与综合加工重点实验室,哈尔滨150076

出　　处：《中国调味品》2022年第12期197-200,共4页China Condiment

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZY12B04);黑龙江省自然科学基金联合引导项目(LH2020C060)。

摘　　要：大豆蛋白资源丰富,是食品工业中十分重要的植物蛋白,但由于天然大豆蛋白的功能性不足以满足实际的生产应用,因此国内外学者通过不同改性方式改善蛋白的功能性质,以获得高附加值的新型大豆蛋白产品。近年来,超声技术已被广泛应用在大豆蛋白的改性研究中,为了更好地利用超声技术,综述了近年来超声处理对大豆蛋白的结构和功能特性影响的研究进展,分析了蛋白在超声改性过程中构象及功能性的变化,以期为超声技术改善大豆蛋白功能特性的研究和应用提供理论参考。The resources of soybean protein is rich and soybean protein is a very important plant protein in the food industry.However,because the functionality of natural soybean protein could not meet the practical application of production,scholars at home and abroad have improved the functional properties of protein through different modification methods to obtain new soybean protein products with high added value.In recent years,ultrasonic technology has been widely used in the study of soybean protein modification.In order to make better use of ultrasound technology,the research progress on the effect of ultrasonic treatment on the structure and functional properties of soybean protein in recent years is reviewed,and the changes of conformation and function of soybean protein in the process of ultrasonic modification are analyzed,so as to provide theoretical references for the research and application of ultrasonic technology to improve the functional properties of soybean protein.

关 键 词：超声 大豆蛋白 空间构象 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]