大豆蛋白的改性及其应用研究

Study on Modification and Application of Soybean Protein

大豆的主要成分之一是大豆蛋白。大豆蛋白因其丰富的来源,低廉的价格和优异的功能特性而受到人们的重视。大豆蛋白可以通过物理、化学、酶和生物工程四种方法进行修饰。改性可增强大豆蛋白的功能和营养特性,从而扩大其在食品工业中的用途。以上几种改性方法,在食品工业的应用中最为良好的是酶修饰法,其作用效果显著且安全,动物蛋白酶和植物蛋白酶的提取方法相对复杂,微生物蛋白酶具有效果显着,原料价格低等优点,将会在未来占据主导地位。

Soybean protein is one of the main components of soybean.Because of its rich source,low price and excellent functional properties,soybean protein has attracted great attention.This paper reviews the modification methods of soybean protein,which can be modified by physical,chemical,enzymatic and bioengineering methods.The functional and nutritional properties of soybean protein can be enhanced by modification,and its application in food can be expanded.Among them,the enzymatic modification of application in the food industry is a good method,the role of effective and safe and reliable,and animal protease,plant protease extracted relatively com-plex and expensive,but the raw material of microbial protease with its advantages of low price and high effect significantly,security,will dominate in the future.