大豆蛋白改性技术研究进展

摘要

大豆蛋白资源丰富，是一种高品质蛋白，具有良好营养功能和独特加工特性。随大豆蛋白的需求量不断增加和应用范围的扩大，其原有功能特性已不能满足加工要求，这就需要对大豆蛋白进行改性，以适应不同用途。该文综述大豆蛋白改性技术，并对大豆蛋白在食品加工中应用进行展望。%Soy protein rich in resources,is a kind of high quality protein,with good nutrition function and unique processing properties. With the increasing demand for soy protein and the expanding range of applications,its original features already can't satisfy the processing requirments,which need for soy protein modification to accommodate different uses. Soy protein modification technology was reviewed in this paper,and the application of soy protein in food processing is prospected.