摘要
介绍了大豆分离蛋白(Soy Protein Isolate,SPI)的超高压、超声、热处理的物理改性方法和木瓜蛋白酶、微生物谷氨酰胺酶、枯草杆菌蛋白酶的酶法改性及其对大豆分离蛋白功能性质的影响。通过改性的大豆分离蛋白功能性、营养都得到了提高,其产品的应用范围也进一步扩大。
Physical modification and enzymatic modification were reviewed. Higher pressure, ultrasonic, heat, papaiu, MT Gase and subtilisin were included. The effects on function properties and applications were also discussed. The nutrition, application and functions of modified SPI were further improved.
出处
《粮食加工》
2008年第5期61-63,共3页
Grain Processing
关键词
大豆分离蛋白
物理改性
酶法改性
soybean protein isolates, physical modification, enzymatic modification
