物理-酶耦合修饰大豆蛋白凝胶特性的研究进展  

Advances in characterization of physically-enzymatically coupled modified soy protein gels

作　　者：于梦丽 陈雨 林凤岩 陈复生[1,3] YU Mengli;CHEN Yu;LIN Fengyan;CHEN Fusheng(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Shandong Chemsta Machinery Manufacturing Co.Ltd.,Jining 272000,China;Zhongyuan Food Laboratory,Luohe 462000,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]山东凯斯达机械制造有限公司,山东济宁272000 [3]中原食品实验室,河南漯河462000

出　　处：《食品与发酵工业》2025年第5期351-360,共10页Food and Fermentation Industries

基　　金：“十四五”国家重点研发项目(2022YFD2101403)。

摘　　要：大豆蛋白作为优质的天然植物蛋白资源,除了具有良好的营养价值外,还具有独特的功能特性。其中凝胶性作为大豆蛋白重要的功能特性备受关注,但大豆蛋白天然凝胶制品存在稳定性较差、机械强度不高等问题,限制了其在凝胶制品中的应用与发展。因此,改善其凝胶特性至关重要,以满足市场多样化需求。该文综述了物理修饰、酶修饰以及物理-酶耦合修饰处理对大豆蛋白凝胶特性的影响,总结了不同修饰方法与大豆蛋白凝胶“加工参数-蛋白结构-产品性质”之间的内在联系,阐明了物理-酶耦合修饰对大豆蛋白凝胶特性的影响机制,为高品质大豆蛋白凝胶产品的开发提供理论基础与技术支撑。As a high-quality natural plant protein resource,soybean protein not only contains good nutritional value but also possesses unique functional characteristics.As an important functional property of soybean protein,gelation has attracted much attention,but the natural gel products made from soybean protein have the problems of poor stability and low mechanical strength,which limits the application and development of this kind of gel products.Therefore,it is crucial to improve gel properties of the soybean protein products to meet the diversified needs of the market.In this review,the effects of physical modification,enzyme modification,and physical-enzyme coupling modification on the properties of soybean protein gel were reviewed,the internal relationship between different modification methods and“processing parameters-protein structure-product properties”of soybean protein gel was summarized,and the mechanism behind the effect of physical-enzyme coupling modification on the properties of soybean protein gel was clarified.Hence,this study provides a theoretical basis and technical support for the development of high-quality soybean protein gel products.

关 键 词：大豆蛋白 物理修饰 酶修饰 凝胶特性 物理-酶耦合修饰 

分 类 号：TS201.21[轻工技术与工程—食品科学]