酶改性大豆分离蛋白的研究进展

Research progress in enzymatic modification of soybean protein isolate

大豆分离蛋白作为一种重要的植物蛋白资源,已经广泛应用于食品行业。本文论述了酶改性大豆蛋白的特点和作用机理,对其溶解性、乳化性、保水性、胶凝性等功能性质进行了综述,分析了当前酶改性大豆蛋白研究中存在的问题,并预测酶改性大豆蛋白发展的方向,为该领域研究提供参考。

As an important plant protein resource,soybean protein isolate has been widely used in the food industry. Characteristics of the enzyme-modified proteins and mechanism was analyzed and functional properties of it such as solubility,emulsification,water retention,gelling was summarized in this paper. The problems existed in current study of modified soy protein was predicted enzyme modified soy protein were analyzed and the direction of enzyme t provided a reference in this field of enzyme modified soy protein isolate.