摘要
介绍了大豆蛋白的基本结构与组成及功能性质,并且对大豆蛋白的改性技术,包括物理、化学、酶和生物工程等技术进行了综述,并概述改性手段对大豆蛋白结构和功能影响的研究进展。
The basic structure and compositions of soy protein were introducted, and soy protein modification technologies were re- viewed including physical, chemical, enzymatic and bioengineering techniques. Moreover, the research advancement in the effect of the modification strategies on molecular structures and functional properties of soy protein were reviewed.
出处
《中国食物与营养》
2014年第1期27-31,共5页
Food and Nutrition in China
基金
国家十二五支撑项目"大宗低值蛋白增值加工关键技术研究与示范"(项目编号:2012BAD34B04)
关键词
大豆蛋白
改性
结构
功能
soy protein
modification
structure
property
