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大豆中主要致敏蛋白及其去除方法 被引量：2

Allergenic Soybean Protein and Its Removal Methods
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摘要 大豆因其丰富的营养和功能特性被作为一种重要的蛋白源应用在食品加工和饲料领域。但是,大豆蛋白中含有的多种致敏性蛋白,严重阻碍了他的应用。文中对大豆致敏蛋白的分类、结构特点、去除方法进行了综述,并就存在的问题及今后的研究发展方向进行了探讨。 Soybean has been recognized as one of the important protein sources in the food processing and animal forage because of its nutritional and functional benefits. However, allergenic substances existed in the soybean proteins seriously impede its application. In this paper the classification of allergenic soybean protein, structural features and the removal methods were reviewed and the existing problems and future research directions were discussed.
作者 倪艳 郑环宇 董小超 白小娟 朱秀清 韩建春
机构地区 东北农业大学/国家大豆工程技术研究中心/黑龙江省大豆技术开发研究中心 东北农业大学食品学院
出处 《大豆科技》 2014年第6期30-37,共8页 Soybean Science & Technology
基金 国家高技术研究发展计划(863计划)(2013AA102208) 国家科技支撑计划项目(2012BAD34B04) 国家科技支撑计划项目(2014BAD22B01)
关键词 大豆 致敏蛋白 去除方法 Soybean Allergenic protein Removal methods
分类号 TS201.21 [轻工技术与工程—食品科学]
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参考文献35

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二级参考文献115

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大豆科技
2014年 第6期

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