大豆分离蛋白的凝胶性及其应用的研究进展

Research Progress on Gel Forming Property and Application of Soybean Protein Isolate

大豆分离蛋白是一种廉价的蛋白质资源,同时还具有多种功能性,凝胶性就是大豆分离蛋白重要的功能性质之一。为表明大豆分离蛋白凝胶性在食品加工中的重要作用,对大豆分离蛋白的凝胶性进行调查研究,概述了大豆分离蛋白凝胶的形成机理,并总结出影响大豆分离蛋白凝胶性能的因素,包括:加热温度、加热时间、离子强度、pH值和酶。此外,还介绍了大豆分离蛋白因其具有良好凝胶性和高蛋白含量的特点,而在食品加工行业中得到的广泛应用。

Soybean protein isolate （SPI） is a cheap protein resource, additionally has lots of functions, among which gel forming is an important one. We have made fine investigations on the important role of the gel forming property of SPI in food industry. In this article, the mechanism of the gel forming property is reviewed and the external influencing factors, including heating temperature, heating time, ionic strength, pH, and enzyme are summed up. In addition, the wide applications of SPI in food processing industry due to its gel forming property and high protein content are introduced in this article.