物理方法对大豆分离蛋白功能性质影响

Effect of physical means on functional properties of the soybean protein isolates

大豆分离蛋白因其高营养性和独特功能性质在食品工业中有着广泛应用。该文着重介绍一些物理方法,如超高压、超声波技术及加工方法对大豆分离蛋白功能性质改善效果,并对其作用机理进行简单介绍。

The soybean protein isolates are largely used in the food industry because of its high nutrition and its particular functional properties. In this paper the improving results of the physical means, such as the super high pressure, ultrasonification technique, on the soybean protein isolates are mainly introduced, then the mechanism of its work is briesly summarized.