大豆蛋白挤压组织化机理研究进展

Mechanism of Soy Protein Texturization by Extrusion

组织化大豆蛋白是现代大豆蛋白工业的重要组成部分，可作为功能助剂或营养强化剂用于乳化肉制品、面制品、乳制品以及仿肉制品的开发。本文从挤压组织化过程中蛋白质、多糖、油脂等生物大分子之间相互作用的角度慨述了大豆蛋白挤压组织化机理，为大豆组织蛋白的工业化生产提供理论依据。

The texturization of soy protein has been a major development in the food industry. This article provided an overview of the interactions between biological macromolecules such as proteins, polysaccharides and lipids, during the extrusion processing of soy protein, in order to reveal the mechanism of vegetable protein texturization, and to provide a theoretical basis for industrial textnrized soy protein production.