摘要
大豆蛋白是最廉价的高营养蛋白资源,在世界上可利用的植物蛋白中具有突出的商业地位。大豆浓缩蛋白(SPC)由于某些功能性不好,迫切需要对其功能性提高而扩大应用范围。主要综述了国内外近年来物理法(加热-均质、高压处理、微波、超声波、挤压组织化等)改性大豆浓缩蛋白的机理及结构变化,并对其应用前景进行了展望。
Soy protein is the most inexpensive protein source with high quality of nutrition, therefore it is the predominant commercially available vegetable protein in the world. It is necessary to improve the functions of concentrated soy protein to extend its application. In this paper, the physical methods （heat-homogenization, high-pressure, microwave, ultrasound, extrusion-texturization etc. ）to modifie concentrated soy protein is summarized. The acting mechanism and structure changes of physically-modified SPC were reviewed. The potential application of physically-modified SPC was prospected.
出处
《粮油食品科技》
2007年第6期42-45,共4页
Science and Technology of Cereals,Oils and Foods
关键词
物理改性
大豆浓缩蛋白
机理
功能性
应用
physically-modified
concentrated soy protein
mechanism
functionality
application
