豆制品中大豆异黄酮转化与富集的研究进展  

Research Progress on the Transformation and Enrichment of Soybean Isoflavones in Soy Products

作　　者：王秀楷 张平安[1,2] 乔明武 赵秋艳[1,2] 宋莲军 黄现青[1,2] WANG Xiukai;ZHANG Ping'an;QIAO Mingwu;ZHAO Qiuyan;SONG Lianjun;HUANG Xianqing(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China;Zhengzhou City Key Laboratory for Soybean Refined Processing,Zhengzhou 450002,Henan,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]郑州市大豆深加工重点实验室,河南郑州450002

出　　处：《食品研究与开发》2023年第17期218-224,共7页Food Research and Development

基　　金：2022年河南省研究生联合培养基地项目(YJS2022JD16)。

摘　　要：大豆异黄酮属于黄酮类化合物,主要分为结合型大豆异黄酮糖苷和游离型大豆异黄酮苷元。游离型大豆异黄酮苷元具有比结合型大豆异黄酮糖苷更高的生理活性,如预防骨质疏松和女性更年期综合症,抗氧化和抗癌抑癌等。大豆异黄酮在食品保健方面应用前景广阔,国内外研究者对大豆异黄酮研究越发深入。该文主要综述豆制品中大豆异黄酮的转化和富集方法,旨在为生产富含大豆异黄酮苷元的功能性豆制品研究提供参考。Soybean isoflavones are flavonoid compounds,which are mainly divided into conjugated soybean isoflavone glycoside and free soybean isoflavone aglycone.The free soybean isoflavone aglycone has higher physiological activity than the conjugated soybean isoflavone glycoside,such as preventing osteoporosis and female climacteric syndrome,resisting oxidation and cancer,and inhibiting cancer.Soybean isoflavone has a broad application prospect in food health care,and researchers have deepened their research on soybean isoflavone in China and abroad.This paper mainly reviewed the transformation and enrichment methods of soybean isoflavone in soybean products,so as to provide a reference for the research on the production of functional soybean products rich in soybean isoflavone aglycone.

关 键 词：豆制品 大豆异黄酮 Β-葡萄糖苷酶 豆腐 凝固剂 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]