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大豆蛋白的结构、营养及功能性质的研究进展 被引量：6

Research Progress of Structural,Nutritional and Functional Properties of Soy Proteins
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摘要 简要综述了大豆分离蛋白、大豆伴球蛋白及大豆球蛋白的结构、营养价值及功能等方面的研究进展,对大豆蛋白在食品体系中的广泛应用提供参考。 This paper discussed the research progress of soy proteins （including soy protein isolates, β -conglycinin and glycinin）, in the aspects of structure, nutrition and functionality.
作者 袁德保 李芬芳 杨晓泉 高志明 郭刚
机构地区 中国热带农业科学院海口实验站 华南理工大学轻工与食品学院
出处 《热带农业工程》 2012年第3期12-16,共5页 Tropical Agricultural Engineering
关键词 大豆蛋白 结构 营养 功能 soy protein structure nutrition functionality
分类号 S565.1 [农业科学—作物学]
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参考文献23

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同被引文献43

  • 1陶健,毛立新,杨小姣,刘兴华,刘邻渭.荞麦蛋白的功能特性研究[J].中国粮油学报,2005,20(5):46-50. 被引量：34
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  • 3肇立春.大豆分离蛋白生产工艺探讨[J].粮油加工与食品机械,2006(1):51-52. 被引量：10
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  • 6DELIA A S,JORGE R W.Comparative study of foaming properties of whey and isolate soybean protein[J].Food research international, 2002(35):721-729.
  • 7Liu Tongxun, Zhao Mourning. Physical and chemical modification of SPI as a potential means to enhance small peptide contents and antioxidant activity found in hydrolysates[J]. Innovative Food Science & Emerging Technologies, 2010, 11 (4): 677-683.
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热带农业工程
2012年 第3期

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