大豆蛋白热改性及其解离缔合反应研究进展

Research Progress on Thermal Modification and Its Dissociation Association Action of Soy Proteins

大豆蛋白的解离缔合行为能够通过热处理使其发生解离缔合反应从而改变大豆蛋白构象来获得理想功能特性,因此蛋白的热解离缔合行为决定了大豆制品的后期加工特性、品质及其应用范围,是目前研究的热点。本文概述了大豆蛋白组分以及大豆蛋白热改性最新研究现状;综述了大豆分离蛋白、大豆球蛋白、伴大豆球蛋白和大豆脂蛋白热解离缔合反应过程最新研究进展,并分析了大豆蛋白组分在热解离缔合过程中的相互作用;为研究大豆蛋白在热处理过程中的蛋白的解离缔合机制及生产应用提供理论支撑。

The dissociation and association behavior is the currently hot spots research of soy proteins. Heat treatment contrib-utes to the conformation of the soy protein for obtaining ideal functional properties by dissociation-association reaction. There-fore,the post-processing characteristics,quality and the application range of soybean products were determined by the thermaldissociation-association behavior of soybean protein. In this paper,the latest research status of soy protein components and thethermal modification of soy protein were summarized. And the latest research progress on thermal dissociation-association reac-tion process of soy protein [including SPI(soybean proteins isolates),β-conglycinin,conglycinin,lipid proteins] was re-viewed. Moreover the interaction of soy protein components during the thermal dissociation-association processing was ana-lyzed. In order to provide theoretical support for elucidating the dissociation-association mechanism and the application in pro-duction of soy protein in the heat treatment process.