摘要
采用醇法提取大豆浓缩蛋白具有明显优势,但此方法提取的大豆浓缩蛋白功能性不好,应用受限。本文介绍了通过物理、化学、酶法、基因工程等方法对醇法大豆浓缩蛋白进行改性,改性后醇法大豆浓缩蛋白的功能性明显提高。改性后的醇法大豆浓缩蛋白应用于肉制品中具有优良的持水持油性、乳化性以及凝胶性,可以提高肉制品的组织结构特性,并降低生产成本,且价格低廉,是一种性价比很高的大豆蛋白产品。
Although the alcohol extraction method is significant advantageous in extracting soy protein concentrate （SPC）,its application is limited by the poor functionalities of SPC extracted by it.This paper makes a brief description of physical,chemical and enzymatic methods as well as genetic engineering for the modification of alcohol-extracted SPC by which the functionalities are remarkably improved.Moreover,the modified SPC shows good oil holding capacity,and emulsification and gelling properties when applied in meat products,while improving the texture and structure and reducing the production costs.Thus,it is a low-cost and highly cost-effective soybean protein product.
出处
《肉类研究》
2014年第2期34-36,共3页
Meat Research
关键词
醇法大豆浓缩蛋白
改性
肉制品
alcohol-extracted soy protein concentrate
modification
meat products
