改性对大豆分离蛋白凝胶性影响的研究进展

Research Advance of Modification of Soybean Protein Isolate to Its Effect of Gelation

大豆分离蛋白的改性方法有物理改性、化学改性、酶改性和基因改性,在这些改性研究中取得了很多研究成果,对大豆分离蛋白改性后凝胶性的研究,是食品工业中需要重点考虑的因素。

The soybean separation protein modified method has the physical modification, chemistry modification, the enzyme modification and the gene modification, has obtained the very many research results in these modified research, after the soybean separation protein modification the gelatin research, is the factor needing key consideration in the food industry.