大豆蛋白自组装的研究进展

Research Progress on Self-Assembly of Soy Protein

近年来,利用大豆蛋白自组装形成的纳米颗粒、纳米纤维、纳米管和胶束等纳米结构因其独特性能,受到广泛关注。自组装是将不同组分利用非共价相互作用自发形成有序的聚集体结构,驱动力主要有氢键、疏水作用和静电相互作用。文章对大豆蛋白自组装的驱动力和纳米结构进行综述,为大豆蛋白自组装在食品领域中的应用提供理论基础。

In recent years, nanoparticles, nanofibers, nanotubes, micelles and other nanostructures formed by soybean protein self-assembly had attracted wide attention due to their unique properties.Self-assembly was an ordered aggregate structure formed spontaneously by non-covalent interaction of different components. The driving forces were mainly hydrogen bonding, hydrophobic interaction and electrostatic interaction. In this paper, the driving force and nanostructure of soybean protein self-assembly were reviewed, which provided a theoretical basis for the application of soybean protein self-assembly in food field.