浅析超声波技术对大豆蛋白改性的影响

Influence of Ultrasonic Technology on Modification of Soybean Protein

超声波因其能够使蛋白质结构发生物理改性,已在大豆蛋白分子结构改性的实验中得到了应用。本文简单分析了大豆蛋白的成分及其功能特性,并对超声技术处理对大豆蛋白性质的影响和该种作用在食品工业领域中的实践和实用前景进行相应的概述。

Ultrasound has been applied in the experiment of modifying the molecular structure of soybean protein because it can physically modify the protein structure.In this paper,the composition and functional characteristics of soybean protein were briefly analyzed,and the effects of ultrasonic treatment on the properties of soybean protein and its practice and practical prospects in the field of food industry were correspondingly summarized.