大豆蛋白改性及其在食品工业中的应用

Research on Soybean Protein Modification Property and Application in Food Processing

综述了近年来国内外对大豆蛋白的功能性改性方法、在食品工业中的应用及检测方法等方面的研究现状和发展情况,并提出了相关建议。

The recent research progress on functional properties and modification property methods of soybean protein have been reviewed, and as a new health food additive the application in food processing and detection methods of soybean proteins in food products were reviewed and some suggestion were given as well.