大豆分离蛋白功能性质及其影响因素

Functional Properties of Soy Protein Isolate and Affecting Factors

作为一种食品添加剂,大豆分离蛋白广泛应用于各种各样的食品体系中。大豆分离蛋白的成功应用在于它具有多种多样的功能性质,功能性质是大豆分离蛋白最为重要的理化性质,如凝胶性、乳化性、起泡性、粘度等。本文主要综述大豆分离蛋白功能性质,并简要概述影响大豆分离蛋白功能性质的主要因素。

Soybean protein isolates have been used to perform a range of functions in a variety of foods. The successful use of soybean protein isolates depends on the versatility of their functional properties. Functional properties, such as gelling, emulsification, foaming, viscosity are the most important physicochemical properties of soybean protein isolates. This paper focuses on the functional properties and briefly reviews the major factors which affect functional properties of soybean protein isolates.