大豆蛋白淀粉样纤维制备、功能特性及应用研究进展  

Progress in Preparation,Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils

作　　者：朱秀清[1] 韩田露 刘纪元 郭汝杞 朱颖 黄雨洋 刘琳琳[1] ZHU Xiuqing;HAN Tianlu;LIU Jiyuan;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,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,黑龙江哈尔滨150028

出　　处：《食品科学》2025年第3期296-305,共10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);黑龙江省自然基金项目(LH2023C064)。

摘　　要：大豆蛋白具有较高的营养价值、优异的功能特性,在食品工业中备受关注,常被用于改善食品的加工性能和提高食品的营养价值。然而天然大豆蛋白的功能特性发挥有限,无法满足食品加工的需求,大豆蛋白改性成为研究热点。热、高压、酶法等改性技术得到了广泛应用并取得了突破。大豆蛋白单体或多肽可以在酸和高温的条件下进行自组装,随后聚集成淀粉样纤维,能够改变大豆蛋白溶解性、凝胶性等。为了更好地了解大豆蛋白淀粉样纤维的研究进展,本文综述了大豆蛋白淀粉样纤维的制备方法、形成机制,并分析了处理条件对大豆蛋白淀粉样纤维的影响,概述了大豆蛋白淀粉样纤维的溶解性、凝胶性、起泡性、乳化性等功能特性,总结了大豆蛋白淀粉样纤维的应用,并对其未来发展进行了展望,以期为大豆蛋白淀粉样纤维在食品领域的应用提供参考。Soybean protein has high nutritional value and excellent functional characteristics,which has attracted much attention in the food industry,and is often used to improve the processing performance and nutritional value of foods.However,the functional characteristics of natural soybean protein are only limitedly applied,which cannot meet the needs of food processing,so modification of soybean protein has become a research focus.Modification technologies such as heat,high pressure and enzymatic treatments have been widely used and breakthroughs have been made.Soybean protein monomer or polypeptides can self-assemble and aggregate into amyloid-like fibrils under acid and high temperature conditions,resulting in changes the solubility and gelation properties of soybean protein.To enhance our understanding of recent progress in soybean protein amyloid-like fibrils(SPAF),this paper reviews the preparation methods and the formation mechanism of SPAF analyzes the influence of processing conditions on SPAF,and outlines the functional characteristics of SPAF such as solubility,gelation,foaming and emulsification properties.Furthermore,this review summarizes the application of SPAF and gives an outlook on future development in this field.It is our hope that this review will provide a reference for the application of SPAF in the food field.

关 键 词：大豆蛋白 淀粉样纤维 制备 功能特性 应用 

分 类 号：TS201.7[轻工技术与工程—食品科学]