|Table of Contents|

Research Progress of Ultrasonic Modified Soybean Protein(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2018年03期
Page:
471-476
Research Field:
Publishing date:

Info

Title:
Research Progress of Ultrasonic Modified Soybean Protein
Author(s):
BAI Fu-xiao1;  LI Meng-meng1;  BIAN Ke1; YANG Li-xin2
(1.School of Food Science and Technology / Key Laboratory of Grain Resources Conversion and Utilization, Henan University of Technology, Zhengzhou 450001, China; 2.Zhengzhou Baiwo Biomass Material Co., Ltd, Zhengzhou 450001,China)
Keywords:
Soybean protein;  Ultrasonic modification;  Functional characteristics
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2018.03.0471
Abstract:
As a high-quality plant protein resource, soybean protein has a good nutritional function and unique processing characteristics. However, soybean protein has not been well utilized because of the defects of the natural functional properties, so the improvement of its functional properties is demanded. This paper introduces the composition, functional characteristics and the modification of soybean protein, reviewed the effects of ultrasonic modification on the solubilities, emulsifying properties, foaming performance and gel properties of soybean protein, and briefly introduces the application prospect of soybean protein after ultrasonic modification. It aims at providing a reference for further understand the mechanism of ultrasonic modified soy protein and broading the application range of modified soy protein.

References:

［1］Friedman M, Brandon D L. Nutritional and health benefits of soy proteins［J］. Journal of Agricultural & Food Chemistry, 2001, 49(3): 1069-1086.
［2］Nishinari K, Fang Y, Guo S, et al. Soy proteins: A review on composition, aggregation and emulsification［J］. Food Hydrocolloids, 2014, 39(2): 301-318.
［3］杨敏, 田少君, 周瑞宝, 等. 大豆浓缩蛋白物理改性研究进展［J］. 粮油食品科技, 2007,15(6):42-45. (Yang M, Tian S J, Zhou R B. et al. Research progress on the physical modification of soy protein concentrate ［J］. Science and Technology of Cereals,Oils and Foods, 2007,15(6):42-45.)
?［4］李川, 蒋和体. 大豆蛋白改性［J］. 食品工业科技, 2000(3): 75-76. (Li C, Jiang H T. The modification of soy protein［J］. Science and Technology of Food Industry, 2000(3): 75-76.)
?［5］谢良, 王璋, 蔡宝玉. 大豆分离蛋白的组成与功能性质［J］. 中国粮油学报, 2000, 15(6): 6-10. (Xie L, Wang Z, Cai B Y. Composition and functional properties of soy protein isolate［J］. Journal of the Chinese Cereals and Oils Association, 2000, 15(6): 6-10.)
［6］朱建华, 杨晓泉. 超声处理对大豆蛋白分子结构的影响［J］. 粮油加工, 2010(7):39-42.(Zhu J H, Yang X Q. The effect of sonication on molecular structure of soybean protein［J］. Grain and Oil Processing, 2010(7):39-42.)
［7］Wang X B, Zhang Y H, Jiang L Z. Improvement of emulsifying properties of soybean protein isolate through glycosylation modification［J］. Advanced Materials Research, 2013, 781-784: 1495-1499.
?［8］Sung H Y, Chen H J, Liu T Y, et al. Improvement of the functionalities of soy protein isolate through chemical phosphorylation［J］. Journal of Food Science, 2010,48(3): 716-721.
?［9］Liu H, Wang H, Geng W, et al. The influence of soybean isolate protein modified by acylation on the pH-sensitive property of gel［J］. Journal of Chinese Institute of Food Science & Technology, 2017, 17(5): 25-32.
［10］Barman B G, Hansen J R, Mossey A R. Modification of the physical properties of soy protein isolate by acetylation［J］. Journal of Agricultural & Food Chemistry, 1977, 25(3): 638.
［11］Qi M, Hettiarachchy N S, Kalapathy U. Solubility and emulsifying properties of soy protein isolates modified by pancreatin［J］. Journal of Food Science, 1997, 62(6): 1110-1115.
［12］张佩, 吴丽. 大豆蛋白改性的研究进展及其在食品中的应用［J］. 山东食品发酵, 2008(1): 51-54. (Zhang P, Wu L. Research progress of soybean protein modification and its application in food［J］. Shandong Food Fermentation, 2008(1): 51-54.)
［13］Hu H, Wu J, Li-Chan E C Y, et al. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions［J］. Food Hydrocolloids, 2013,30(2):647-655.
［14］孙冰玉, 石彦国. 超声波对醇法大豆浓缩蛋白乳化性的影响［J］. 中国粮油学报, 2006,21(4):60-63.(Sun B Y, Shi Y G. Effect of ultrasound on emulsification of soy protein concentrate by alcohol method［J］. Journal of the Chinese Cereals and Oils Association, 2006,21(4):60-63.)
［15］孙燕婷, 黄国清, 肖军霞, 等. 超声处理对大豆分离蛋白溶解性和乳化活性的影响［J］. 中国粮油学报, 2011,26(7):22-26.(Sun Y T, Huang G Q, Xiao J X, et al. The effect of sonication on solubility and emulsification activity of soy protein isolate［J］. Journal of the Chinese Cereals and Oils Association, 2011,26(7):22-26.)
［16］杨光胜, 陈复生, 张丽芬, 等. 大豆蛋白改性技术研究进展［J］. 粮食与油脂, 2013, 26(11):1-3.(Yang G S, Chen F S, Zhang L F, et al. Research progress of soybean protein modification technology［J］. Cereals & Oils, 2013, 26(11):1-3.)
［17］Huang L, Ding X, Dai C, et al. Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment［J］. Food Chemistry, 2017,232:727-732.
［18］张涛, 魏安池, 刘若瑜. 大豆蛋白改性技术研究进展［J］. 粮油食品科技, 2011,19(5):26-29.(Zhang T, Wei A C, Liu R Y, Research progress of soybean protein modification technology［J］. Science and Technology of Cereals,Oils and Foods, 2011,19(5):26-29.)
［19］王小英, 李娜. 超声处理对大豆蛋白溶解性及蛋白组分的影响［J］. 中国油脂, 2009, 34(4):31-34. (Wang X Y, Li N. The effect of sonication on soybean protein solubility and protein components［J］. China Oils and Fats, 2009, 34(4):31-34.)
［20］Jambrak A R, Lelas V, Mason T J, et al. Physical properties of ultrasound treated soy proteins［J］. Journal of Food Engineering, 2009,93(4):386-393.
［21］Tang C H, Wang X Y, Yang X Q, et al. Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties［J］. Journal of Food Engineering, 2009,92(4):432-437.
［22］Wanlop C, Erica D, Julian M D. Impact of cosolvents (polyols) on globular protein functionality: Ultrasonic velocity, density, surface tension and solubility study［J］. Food Hydrocolloids, 2008,22(8):1475-1484.
［23］O′Sullivan J, Park M, Beevers J. The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates［J］. Journal of Cereal Science, 2016,69:77-84.
［24］Chen L, Chen J, Ren J, et al. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates［J］. Journal of Agricultural & Food Chemistry, 2011,59(6):2600-2609.
［25］Karki B, Lamsal B P, Grewell D, et al. Functional properties of soy protein isolates produced from ultrasonicated defatted soy flakes［J］. Journal of the American Oil Chemists Society, 2009,86(10):1021-1028.
［26］杨会丽, 马海乐. 超声波对大豆分离蛋白物理改性的研究［J］. 中国酿造, 2009, 28(5): 24-27. (Yang H L, Ma H L. Study on the physical modification of soy protein isolate by ultrasonic［J］. China Brewing, 2009,28(5):24-27.)
［27］宋旸. 超声—烷基化改性大豆分离蛋白及其在奶茶中的应用〖JP2〗研究［D］. 哈尔滨: 东北农业大学, 2015. (Song Y. Ultrasound-〖JP〗alkylation modified soy protein isolate and its application in milk tea［D］. Harbin: Northeast Agricultural University, 2015.)
［28］Wang X, Jiang L, Xu W. Phosphorylation of soybean protein isolates under ultrasound treatment to improve their emulsifying properties［J］. Journal of Food Agriculture & Environment, 2013,11(3): 270-273.
［29］孙冰玉, 石彦国. 超声波对醇提大豆浓缩蛋白起泡性的影响［J］. 中国食品学报, 2006,6(6):100-104. (Sun B Y, Shi Y G. The effect of ultrasound on foaming properties of alcohol concentrated soy protein concentrate［J］. Journal of Chinese Institute of Food Science and Technology, 2006,6(6):100-104.)
［30］包中宇. 超声波技术对大豆分离蛋白功能性质、结构及凝胶特性的影响［D］. 南昌: 南昌大学, 2015. (Bao Z Y. The effect of ultrasonic technology on functional properties, structure and gel properties of soy protein isolate［D］. Nanchang: Nanchang University, 2015.)
［31］Morales R, Martínez K D, Ruiz-Henestrosa P V M, et al. Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect［J］. Ultrasonics Sonochemistry, 2015,26:48-55.
［32］Mu L X, Zhao M M, Yang B, et al. Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates［J］. Journal of Agricultural & Food Chemistry, 2010, 58(7): 4494.
［33］Tang C H, Jiang Y, Yang X Q, et al. Effect of ultrasonic treatment on gelling properties of commercial soy protein isolate［J］. Chinese Cereals & Oils Association, 2005,20(5):72-77.
［34］Qin X S, Luo S Z, Cai J, et al. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment［J］. Ultrasonics Sonochemistry, 2016, 31:590.
［35］Furukawa T, Ohta S. Ultrasonic-induced modification of flow properties of soy protein dispersion［J］. Agricultural & Biological Chemistry, 2006,47(4):745-750.
［36］田海娟, 王蕾, 张智宇. 超声波改性与MTGase诱导的大豆分离蛋白凝胶强度的研究［J］. 食品研究与开发, 2015,36(21):29-32.(Tian H J, Wang L, Zhang Z Y. Ultrasound modification and MTGase induced soy protein isolate gel strength［J］. Food Research and Development, 2015, 36(21): 29-32.)
［37］唐传核, 姜燕, 杨晓泉, 等. 超声处理对商用大豆分离蛋白凝胶性能的影响［J］. 中国粮油学报, 2005, 20(5): 72-77. (Tang C H, Jiang Y, Yang X Q, et al. The effect of sonication on the performance of commercial soy protein isolate gel［J］. Journal of the Chinese Cereals and Oils Association, 2005, 20(5): 72-77.)
［38］Zhang P P, Tan H, Shaolong F, et al. Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel［J］. Ultrasonics Sonochemistry, 2016, 29: 380-387.
［39］袁道强, 杨丽. 超声波改性提高大豆分离蛋白酸性条件下溶解性的研究［J］. 粮食与饲料工业, 2008(1):27-28.(Yuan D Q, Yang L. The research of ultrasound modification enhances solubility of soy protein isolate under acidic conditions［J］. Cereal & Feed Industry, 2008(1):27-28.)
［40］姜雪, 韩越, 杨瑞雪, 等. 超声波处理在双蛋白饮品中的应用［J］. 食品工业, 2015, 36(10):179-183.(Jiang X, Han Y, Yang R X, et al. The application of ultrasonic treatment in double protein drinks［J］. Science and Technology of Food Industry, 2015, 36(10): 179-183.)
［41］张宇, 唐淑娟, 宋晓峰. 超声波在大豆蛋白纤维染色工艺中的应用［J］. 针织工业, 2006, 47(6):47-49. (Zhang Y, Tang S J, Song X F. The application of ultrasound in soybean protein fiber dyeing process［J］. Knitting Industries, 2006, 47(6): 47-49.)
［42］贾翀, 陈凤琦, 孙莎, 等. 超声波处理豆胶对胶合板胶合强度的影响［J］. 林产工业, 2015, 42(7): 18-20. (Jia C, Chen F Q, Sun S, et al. The effect of ultrasonic treatment of soybean gum on the bonding strength of plywood［J］. China Forest Products Industry, 2015, 42(7): 18-20.)
［43］Wang Z, Zhang N, Wang H Y, et al. The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/titanium dioxide films［J］. LWT - Food Science and Technology, 2014, 57(2): 548-555.

Memo

Memo:
-
Last Update: 2018-06-08