大豆分离蛋白的功能性和改性研究进展

Functions and Study Progress in Modifications of Soy Protein Isolates

大豆分离蛋白(soy protein isolate,SPI)是大豆蛋白中最为精制的形式,广泛应用于食品工业,在不同的产品中表现出不同的功能性。大豆分离蛋白可以用物理、化学、酶法和生物工程方法进行改性。结果表明,大豆分离蛋白经过改性后能拓宽大豆分离蛋白在食品工业中的应用及达到人们所希望的功能特性。

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.