大豆蛋白凝胶复合体系水分状态的研究进展

Research Progress of Water State in Complex System of Soybean Protein Gel

大豆蛋白的凝胶特性是豆制品加工中的重要特性之一。蛋白质凝胶中,蛋白质和水的相互作用决定和维持蛋白质三维结构,它不但影响蛋白质的功能性,还影响食品的感官评定。本文综合论述大豆蛋白凝胶复合体系中水分的存在状态、水分状态的研究方法、大豆蛋白多肽链与水的相互作用、水分状态和微细结构以及产品质构的关系,为蛋白质凝胶的性质的研究和应用提供理论基础。

Gel characteristic of soybean protein is one of important properties in the process of soybean processing. In protein gel, the interaction between protein and water decides and maintains the 3D structure of protein. It not only influences the function of protein, but also influences the sensory evaluate of food. This paper summarized the water state in the complex system of soybean protein gel, the research methods of water state, the interaction between polypeptide chain and water, the relationship between the water state and texture properties of product.