大豆蛋白改性研究的进展

Research progress of soybean protein modification

大豆蛋白以其来源广、成本低、功能特性优异的特点而被人重视,通过对大豆蛋白改性可以提高其功能特性,拓宽大豆蛋白在食品工业中的应用。综述了大豆蛋白改性技术中物理改性、化学改性和酶法改性方面的研究进展,以期为大豆蛋白的高值化深加工和综合利用提供参考。

Soybean protein has been valued for its wide source,low cost and excellent functional characteristics.The modification of soybean protein can improve its functional characteristics and broaden the application of soybean protein in food industry.The research progress of physical modification,chemical modification and enzymatic modification of soybean protein was reviewed in order to provide reference for high-value deep processing and comprehensive utilization of soybean protein.