摘要
大豆蛋白主要由β-伴大豆球蛋白(7S球蛋白)和大豆球蛋白(11S球蛋白)组成,不同亚基组成直接影响着大豆蛋白的加工特性。凝胶特性是本研究的主题。本文总结了大豆蛋白的组成及其化学结构,介绍7S球蛋白和11S球蛋白的凝胶形成过程,同时对亚基组分对凝胶性的影响和蛋白亚基缺失型大豆的研究进展进行概述,为大豆蛋白产品的开发及应用提供重要的理论指导。
β-conglycinin(7S globulin)and glycinin(11S globulin)are the main components in soy protein.Processing characteristics of soybean are affected by different subunit compositions of soy protein.Gelling behavior is the subject of this study.In this review,the composition and chemical structure of soy protein,the gelation mechanism of 7S globulin and 11S globulin are described.Meanwhile,the impact of subunit compositions on gel property and research progress of protein subunit-deficiency soybeans are summarized,which provides important theoretical guidance for the development and application of soybean protein products.
作者
付洪玲
范宏亮
吕博
孙贺
单单单
于寒松
FU Hongling;FAN Hongliang;LYU Bo;SUN He;SHAN Dandan;YU Hansong(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Division of Soybean Processing,Soybean Research&Development Center,Chinese Agricultural Research System,Changchun 130118,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品工业科技》
CAS
北大核心
2021年第7期382-389,共8页
Science and Technology of Food Industry
基金
国家大豆产业技术体系(CARS-04)。
关键词
大豆蛋白
亚基
凝胶
亚基缺失
soy protein
subunit
gel
subunit-deficiency
