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中国精品科技期刊2020
付洪玲,范宏亮,吕博,等. 亚基水平上大豆蛋白凝胶性的研究进展[J]. 食品工业科技,2021,42(7):382−389. doi: 10.13386/ j.issn1002-0306.2020050338.
引用本文: 付洪玲,范宏亮,吕博,等. 亚基水平上大豆蛋白凝胶性的研究进展[J]. 食品工业科技,2021,42(7):382−389. doi: 10.13386/ j.issn1002-0306.2020050338.
FU Hongling, FAN Hongliang, LYU Bo, et al. Research Progress of Soybean Protein Gels at Subunit Level[J]. Science and Technology of Food Industry, 2021, 42(7): 382−389. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050338.
Citation: FU Hongling, FAN Hongliang, LYU Bo, et al. Research Progress of Soybean Protein Gels at Subunit Level[J]. Science and Technology of Food Industry, 2021, 42(7): 382−389. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050338.

亚基水平上大豆蛋白凝胶性的研究进展

Research Progress of Soybean Protein Gels at Subunit Level

  • 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。

     

    Abstract: 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.

     

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