摘要
大豆分离蛋白是植物蛋白中为数不多的可替代动物蛋白的品种之一,在食品加工工业中有广泛的应用。改善大豆分离蛋白产品性能是近年来的研究热点。从原料的选择、工艺参数的确定和产品性能改善三个方面综述了碱溶酸沉法提取大豆分离蛋白工艺研究进展。
The soybean protein isolate（SPI）is one of the few alternative plant proteins to animal proteins and has a wide range of applications in the food processing industry. The performance improvement of soybean protein isolate is a research hotspot in recent years.Here is a review of the selection of raw materials,technical parameters and the performance improvement of by-products for the extraction of soybean protein isolate with the alkalisolution and acid-isolation method.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第17期398-404,共7页
Science and Technology of Food Industry
基金
中国博士后科学基金第三批特别资助项目(201003560)
江苏大学高级专业人才科研启动基金项目(08JDG035)
关键词
大豆分离蛋白
碱溶酸沉法
性能改善
soybean protein isolate
alkali- solution and acid-isolation
performance improvement
