基于超声波改性大豆分离蛋白的研究进展  

Development of Ultrasonic Modified Soybean Protein Isolation

作　　者：于淼 裴昱博 李春[1,2] YU Miao;PEI Yubo;LI Chun(Key Laboratory of Dairy Sciences,Ministry of Education,College of Food Sciences,Northeast Agricultural University,Harbin 150030,China;Heilongjiang Academy of Green Food Science,Northeast Agricultural University,Harbin 150028,China)

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,黑龙江哈尔滨150030 [2]东北农业大学黑龙江省绿色食品科学研究院,黑龙江哈尔滨150028

出　　处：《食品科技》2023年第12期222-228,共7页Food Science and Technology

基　　金：黑龙江省省属科研院所科研业务费项目重点项目(CZKYF2021-2-B017)。

摘　　要：大豆分离蛋白由于其较高的营养价值、优异的功能特性,在食品工业中备受关注,常被用于开发专用型大豆蛋白产品。然而,由于其自身的结构特点和加工工艺,其功能特性难以充分发挥。通过超声技术或其与其他技术协同改性大豆分离蛋白,能够显著改善大豆分离蛋白的功能特性,使其在食品加工行业的应用范围扩大。文章综述了近年来超声及其与其他技术联合处理对大豆分离蛋白的结构和功能特性影响的研究进展。Due to its high nutritional value and excellent functional characteristics,soybean separation protein has attracted much attention in the food industry,and is often used in the development of specialized soybean protein products.However,due to its own structural characteristics and processing technology,its functional characteristics are difficult to give full play.Through ultrasound technology or its cooperation with other technologies,the functional characteristics of soybean separation proteins can be significantly improved,and its application range in the food processing industry can be expanded.This article reviews the recent progress of the effects of ultrasound and its combined treatment with other techniques on the structural and functional properties of soybean isolated proteins.

关 键 词：超声波 大豆分离蛋白 改性 结构特性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]