亚基水平上大豆蛋白改性修饰的研究进展

食品科学 ›› 2012, Vol. 33 ›› Issue (23): 388-392.

亚基水平上大豆蛋白改性修饰的研究进展

祝祥威，黄行健，赵琪，邱天福，潘思轶*

华中农业大学食品科学与技术学院

收稿日期:2011-11-14 修回日期:2012-10-10 出版日期:2012-12-15 发布日期:2012-12-12
通讯作者: 潘思轶 E-mail:pansiyi2007@163.com
基金资助:
国家863课题“酶法改性大豆7S及11S球蛋白物化特性及专用大豆蛋白研究“

Research Progress of Soybean Protein Modification at Subunit Level

Received:2011-11-14 Revised:2012-10-10 Online:2012-12-15 Published:2012-12-12

摘要/Abstract

摘要： 主要总结大豆蛋白的改性方法及其加工性质。以国内外大豆蛋白亚基的研究成果为依据，从改性手段、功能特性、分子结构概述大豆蛋白亚基的研究情况，从亚基的层面阐述3种不同大豆蛋白凝胶的机理。最后对大豆蛋白改性存在的问题和发展方向进行思考和总结。

关键词: 大豆, 亚基, 改性, 功能, 结构, 机理

Abstract: In this article, soybean protein modification methods and processing properties are summarized. Based on the research progress at the subunit level, the modification strategies, functional properties and molecular structures of soybean proteins as well as protein aggregation mechanisms are discussed. Moreover, current problems and future development trends for soybean protein modification are also proposed.

Key words: soybean, subunit, modification, property, structure, mechanism

祝祥威，黄行健，赵?琪，邱天福，潘思轶*. 亚基水平上大豆蛋白改性修饰的研究进展[J]. 食品科学, 2012, 33(23): 388-392.

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