大豆分离蛋白改性研究进展

Study Progress in Modification of Soy Protein Isolates

大豆分离蛋白(soy protein isolate,SPI)是大豆蛋白最为精制形式,广泛应用于食品工业,在不同产品中表现出不同功能。该文综述近年来有关大豆分离蛋白物理、化学、生物方法改性研究,并对生物工程改性作一简单介绍;大豆分离蛋白经改性后能拓展大豆分离蛋白在食品工业中应用及达到人们所希望功能特性。

Soy protein isolate （SPI） is the most refined form of soy protein, which is widely used in food industry and its functions vary with in different products. The paper surveys the researches of the soy protein isolate physical, chemical, biological modification methods, and simply introduces the bioengineering modification method. The results indicate that soy protein isolate can be used more widely in food industry and possesses the function that we hope after it is modified.