大豆蛋白改性技术研究进展

Research progress on modification of soy protein

概述了大豆蛋白的改性技术研究进展,包括物理、化学和生物等技术。物理改性和酶法改性的安全性优于化学改性,在食品体系中发挥着重要作用,而化学改性主要用于新型化工材料的生产。改性提高了大豆蛋白的功能特性,扩展了其在工业中的应用范围。

The research progress of the soy protein modification technology was summarized,including physical,chemical and biological methods.The physical and biological methods are safer and play an important role in food industry while the chemical methods are mainly applied in producing of the new chemical material.Modification improves the functional properties of soy protein and expands their application range in industries.