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中国精品科技期刊2020
王旭峰, 王宇琦, 罗凯云. 大豆-动物蛋白混合体系功能性质研究进展[J]. 食品工业科技, 2020, 41(22): 358-363,370. DOI: 10.13386/j.issn1002-0306.2020030277
引用本文: 王旭峰, 王宇琦, 罗凯云. 大豆-动物蛋白混合体系功能性质研究进展[J]. 食品工业科技, 2020, 41(22): 358-363,370. DOI: 10.13386/j.issn1002-0306.2020030277
WANG Xu-feng, WANG Yu-qi, LUO Kai-yun. Review on the Functional Properties of Mixed Soy-Animal Protein System[J]. Science and Technology of Food Industry, 2020, 41(22): 358-363,370. DOI: 10.13386/j.issn1002-0306.2020030277
Citation: WANG Xu-feng, WANG Yu-qi, LUO Kai-yun. Review on the Functional Properties of Mixed Soy-Animal Protein System[J]. Science and Technology of Food Industry, 2020, 41(22): 358-363,370. DOI: 10.13386/j.issn1002-0306.2020030277

大豆-动物蛋白混合体系功能性质研究进展

Review on the Functional Properties of Mixed Soy-Animal Protein System

  • 摘要: 近年来利用植物蛋白,特别是大豆蛋白部分替代动物蛋白在食品加工领域中的应用受到广泛关注。目前,已有较多研究表明大豆蛋白与某些动物蛋白在特定条件下对混合体系的功能性质具有协同作用,如有效调节凝胶结构、增强凝胶强度、提高蛋白膜的机械性能以及产生稳定的乳液和泡沫等。因此,本文综述了大豆蛋白与常见动物蛋白(如牛奶蛋白、肌原纤维蛋白和胶原蛋白等)混合体系行为及相关机制,为大豆-动物混合蛋白功能性质的研究及其在食品领域中的应用提供参考。

     

    Abstract: In recent years, the usage of plant protein, especially soybean protein partially replaced animal protein in the field of food processing has been widely concerned. At present, numerous studies have shown that soybean protein and certain animal proteins have synergistic effects on the functional properties of the mixed system under certain conditions, such as effective regulation of gel structure, enhancement of gel strength, improvement of mechanical properties of protein films, and stable emulsion and foam. Therefore, this paper reviews the behavior and mechanism of the mixed system of soybean protein and common animal protein (such as milk protein, myofibril protein and collagen), which provides useful information for the research and application of the functional properties of soybean-animal mixed protein in food industry.

     

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