冷冻处理对大豆蛋白凝胶性和乳化性的影响及抗冻改善研究进展  

Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability

作　　者：朱秀清[1] 宋溢涵 郭汝杞 朱颖 黄雨洋 刘琳琳[1] ZHU Xiuqing;SONG Yihan;GUO Ruqi;ZHU Ying;HUANG Yuyang;LIU Linlin(Key Laboratory of Food Science and Engineering of Heilongjiang Province,Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province,Provincial Engineering Laboratory for Green Food Processing and Storage,College of Food Engineering,Harbin University of Commerce,Harbin 150028,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谷物资源综合加工重点实验室,绿色食品加工与贮藏省级工程实验室,黑龙江哈尔滨150028

出　　处：《食品科学》2024年第24期339-347,共9页Food Science

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B04);黑龙江省“双一流”学科协同创新成果建设项目(LJGXCG2022-084)。

摘　　要：大豆蛋白作为植物蛋白营养的主要来源之一,具有良好的溶解性、乳化性和凝胶性等功能特性。冷冻作为延长产品储存期的有效方式之一,在食品、医药、工业等方面应用广泛。冷冻会引起大豆蛋白二级、三级结构发生改变,进一步影响大豆蛋白乳化性和凝胶性等功能特性,限制了大豆蛋白在冷冻食品领域的应用。目前冷冻对大豆蛋白的影响及抗冻研究已成为焦点,并且一些研究采取超声、糖基化、酶交联等方法提高大豆蛋白抗冻效果。为更好地了解冷冻对大豆蛋白功能特性的影响,本文重点阐述冷冻对大豆蛋白乳化性、凝胶性及其结构的影响。并总结分析改善大豆蛋白产品抗冻方法及其影响机制,以期为大豆蛋白在冷冻食品中的应用及其食品品质的改善提供理论参考。Soy protein,as one of the major plant proteins,has good functional properties such as solubility,emulsification and gelation properties.Freezing,as one of the effective ways to extend the storage period of products,is widely used in the food and medicine industries.However,freezing can cause changes in the secondary and tertiary structures of soy protein and further affect the functional properties of soy protein such as emulsification and gelation properties,limiting the application of soy protein in frozen foods.At present,understanding the effect of freezing on soy protein and improving its freezing stability has become a research focus,and several methods such as ultrasound,glycosylation and enzymatic crosslinking have been adopted to improve the freezing stability of soy protein.In order to gain a better understanding of the effect of freezing on functional properties of soy protein,this article focuses on the effect of freezing on the emulsification and gelation properties and structure of soy protein,and it summarizes and analyzes the methods used to improve the freezing stability of soy protein products and their mechanisms in order to provide a theoretical basis for the application of soy protein in frozen foods and the improvement of food quality.

关 键 词：冷冻 大豆蛋白 凝胶性 乳化性 抗冻 

分 类 号：TS201.7[轻工技术与工程—食品科学]