|Table of Contents|

Research Progress on Thermal Modification and Its Dissociation Association Action of Soy Proteins(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2019年01期
Page:
142-147
Research Field:
Publishing date:

Info

Title:
Research Progress on Thermal Modification and Its Dissociation Association Action of Soy Proteins
Author(s):
ZENG Jian-hua;  LIU Lin-lin;  YANG Yang;  ZHANG Na;  SHI Yan-guo;  ZHU Xiu-qing
(College of Food Engineering/Key Laboratory of Food Science and Engineering/Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150076, China)
Keywords:
Soybean proteins isolates（SPI）;  β-conglycinin;  Conglycinin;  Lipid protein;  Thermal modification;  Dissociation-association action
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2018.06.0142
Abstract:
The dissociation and association behavior is the currently hot spots research of soy proteins. Heat treatment contributes to the conformation of the soy protein for obtaining ideal functional properties by dissociation-association reaction. Therefore, the post-processing characteristics, quality and the application range of soybean products were determined by the thermal dissociation-association behavior of soybean protein. In this paper, the latest research status of soy protein components and the thermal modification of soy protein were summarized. And the latest research progress on thermal dissociation-association reaction process of soy protein ［including SPI (soybean proteins isolates), β-conglycinin, conglycinin, lipid proteins］ was reviewed. Moreover the interaction of soy protein components during the thermal dissociation-association processing was analyzed. In order to provide theoretical support for elucidating the dissociation-association mechanism and the application in production of soy protein in the heat treatment process.

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Last Update: 2019-01-22