大豆蛋白改性技术研究进展

1920115瑐瑦450052、。。。TS214.1A1007－7561201105－0026－04ResearchprogressonmodificationofsoyproteinZHANGTaoWEIAn－chiLIURuo－yuCollegeofFoodScienceandEngineeringHenanUniversityofTechnologyZhengzhouHenan450052AbstractTheresearchprogressofthesoyproteinmodificationtechnologywassummarizedincludingphysicalchemicalandbiologicalmethods．Thephysicalandbiologicalmethodsaresaferandplayanim-portantroleinfoodindustrywhilethechemicalmethodsaremainlyappliedinproducingofthenewchem-icalmaterial．Modificationimprovesthefunctionalpropertiesofsoyproteinandexpandstheirapplicationrangeinindustries．Keywordssoyproteinfunctionalpropertymodification2011－03－031986－．．、。。1。、。1、、、、、。、、、。1．12SPCNSI5%50%SPC150℃400g。3SPCSPC、、、、。1．2“”、。4SPI200W5minpH3．686%。SPI1920115瑐瑧。5SPI、。15min320WSPI17%49%640WSPI39%960W、800WSPI70%7%。1．3。、。、、。6SPI0～100MPa。RenataTorrezan7pH。1．4300MHz～300GHz。8。9SPC4min、280WSPC。10、、、5SPISPI、。、、。2、。。FDA1。。2．1、。、。、。。NaOH1112。WeiningHuang1314。15—。16KH560SPIKH5604%、2%、SPI10%SPI28．88%71．41%76．68%。2．2。、。1920115瑐瑨17－18。19200%10%。20SDSSPISPI。21、SPI、。22。3、。、、。、。3．1、、23。。CalderonDeetal24。U．Kalapathy25SPI。3．226SPI、、SPI。FangZhong27。128SPISPI、。3．3AlcalaseAlcalase。29SPIAlcalase1∶20pH8．5、60℃5400U/gSPI18．79%86．32%。30Alcalase。TGase31。J．C．Ramírez－Suárez32SPISPI。。L．S．BernardiDon33SPC、。pHpH。YizhenZhang34SPI。4。1920115瑐瑩。、。、。、、。。1．J．20082337－44．2〗．J．2008331025－28．3．J．200833727－31．4．J．2008127－28．5．J．2009524－27．6．J．200627166－67．7RenataTorrezanWhyePinThamAlanE．Belletal．EffectsofhighpressureonfunctionalpropertiesofsoyproteinJ．FoodChemistry20071041140－147．8ZurimaGonzalezElevinaPerez．EvaluationoflentilstarchesmodifiedbymicrowaveirradiationandextrusioncookingJ．FoodResearchInternational2002355415－420．9．J．2006321107－110．10．J．200833521－24．11N．S．HettiarachchyU．KalapathyD．J．Myers．Alkali－modifiedsoyproteinwithimprovedadhesiveandhydrophobicpropertiesJ．JournaloftheAmericanOilChemists'Society199572121461－1464．12．J．20082761045－1048．13WeiningHuangXiuzhiSun．AdhesivepropertiesofsoyproteinsmodifiedbyureaandguanidinehydrochlorideJ．JournaloftheA-mericanOilChemists'Society2000771101－104．14．J．2008331224－27．15．J．2008275891－894．16．J．2009281130－135．17．J．2009470－72．18．J．200833329－31．19．J．20093827－9．20．J．200924626－30．21．J．2009343162－164．22．J．2009371040－44．23．J．200732526－29．24CalderonDeetal．EnzymatichydrolysisandsynthesisofsoyproteintoimproveitsaminoacidcompositionandfunctionalpropertiesJ．FoodScience2000652246－253．25U．KalapathyN．S．HettiarachchyD．Myersetal．ModificationofsoyproteinsandtheiradhesivepropertiesonWoodsJ．JournaloftheAmericanOilChemists'Society1995725507－510．26．J．200829222－26．27FangZhongZhangWangShi－YingXuetal．TheevaluationofproteasesascoagulantsforsoyproteindispersionsJ．FoodChemis-try200710041371－1376．28．J．200833218－21．29．AlcalaseJ．200916640－44．30．J．2010134－37．31．J．2008352－54．32J．C．Ramírez－SuárezY．L．Xiong．Effectoftransglutaminase－in-ducedcross－linkingongelationofmyofibrillar/soyproteinmixturesJ．MeatScience2003652899－907．33L．S．BernardiDonA．M．R．PilosofG．B．Bartholomai．Enzymaticmodificationofsoyproteinconcentratesbyfungalandbacterialpro-teasesJ．JournaloftheAmericanOilChemists＇Society1991682102－105．34YizhenZhangKojimuramotoFumioYamauchi．Hydrolysisofsoy-beanproteinsbyavortexflowfiltrationmembranereactorwithas-pergillusoryzaeproteasesJ．JournalofFoodScience1996615928－931．●