［1］李玉珍,肖怀秋,杨涛,等.响应面优化低值豆粕液态制备多肽工艺［J］.大豆科学,2012,31(4): 649-654. (Li Y Z, Xiao H Q, Yang T, et al. Response surface methodology for optimization of soybean peptide production technology from low-valued soybean meal［J］.Soybean Science, 2012,31(4): 649-654.)［2］祝祥威,黄行健,赵琪,等.亚基水平上大豆蛋白改性修饰的研究进展［J］.食品科学,2012,33(13): 388-392. (Zhu X W, Huang X J, Zhao Q, et al. Research progress of soybean protein modification at subunit level［J］. Food Science, 2012, 33(13): 388-392.)［3］赵现伟,赵朝森,王瑞珍,等.江西省大豆种质资源7S和11S球蛋白及其亚基相对含量分析［J］.大豆科学, 2019,38(4): 503-510.(Zhao X W, Zhao C S,Wang R S, et al. Analysis of 7S and 11S globulin and their subunits relative content of soybean germplasm in Jiangxi Province［J］. Soybean Science, 2019, 38(4): 503-510.)［4］Visakh P M. Soy protein: Introduction, structure and properties relationship［M］//Visakh P M. Soy protein-based blends, composites and nanocomposites. New Jersey: John Wiley and Sons, Inc., 2017.［5］Zhu Y, Fu S Y, Wu C L, et al.The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties［J］. Food Hydrocolloids, 2020,103: 105709.［6］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.［7］Utsumi S, Damodaran S, Kinsella J E. Heat-induced interactions between soybean proteins: Preferential association of 11S basic subunits and beta subunits of 7S［J］. Journal of Agricultural Food Chemistry, 1984, 32(6): 1406-1412.［8］Staswick P E, Hermodson M A, Nielsen N C. Identification of the acidic and basic subunit complexes of glycinin［J］. Journal of Biological Chemistry,1981,256(16): 8752.［9］Gruener L,Ismond M A H. Effects of acetylation and succinylation on the functional properties of the canola 12S globulin［J］. Food Chemistry,1997,60(4): 513-520.［10］Hirotsuka M,Tanicuchi H, Narita H, et al. Phosphorylation of soybean protein［J］. Nippon Shokuhin Kagaku Kogaku Kaishi,1985,32(9): 622-625.［11］卢寅泉,陈彤华,陈连就.磷酸化大豆蛋白功能特性的研究［J］.食品与发酵工业,1993(1): 17-24. (Lu Y Q, Chen T H, Chen L J. Functional properties of phosphorylated soybean protien［J］. Food and Fermentation Industry, 1993(1): 17-24.)［12］王飞镝,崔英德,周智鹏.天然大豆蛋白的功能性及其化学改性策略［J］.功能材料,2004,35(Z1): 2328-2331. (Wang F D, Cui Y D, Zhou Z P. Functionality of natural soy protein and chemical modification strategies for soy protien［J］. Journal of Functional Materials, 2004, 35(Z1): 2328-2331.)［13］卜冠浩,朱廷伟,陈福生.糖基化修饰对大豆蛋白抗原性和结构特性的影响［J］.中国粮油学报,2017,32(1): 34-39.(Pu G H, Zhu T W, Chen F S. Effects of glycation modification on soybean protein antigenicity and structural properties［J］.Journal of the Chinese Cereals and Oils Association, 2017, 32(1): 34-39.)［14］Puppo M C, Lupano C E, Anon M C. Gelation of soybean protein isolates in acidic conditions. Effect of pH and protein concentration［J］. Journal of Agricultural & Food Chemistry,1995,43(9): 2356-2361.［15］Liu Q,Lu Y, Han J C, et al. Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate［J］. Food Structure, 2015, 6: 21-28.［16］袁德保. 大豆蛋白热聚集行为及其机理研究［D］. 广州: 华南理工大学, 2010. (Yuan D B. Heat-induced aggregation of soy proteins and its mechanism［D］. Guangzhou: South China University of Technology, 2010.)［17］Ringgenber E.The physico-chemical characterization of soymilk particles and gelation properties of acid-induced soymilk gels, as a function of soymilk protein concentration［D］. Guelph: The univiersity of Guelph, 2011.［18］Chen S, Wang X D, Xu Y Y, et al. Effect of high pressure treatment on interfacial properties, structure and oxidative stability of soy potein isolate-stabilized emulsions［J］. Journal of Oleo Science, 2019, 68(5): 409-418.［19］Puppo C,Chapleau N, Speroni F, et al. Physicochemical modifications of high-pressure-treated soybean protein isolates［J］. Journal of Agricultural Food Chemistry, 2004, 52(6): 1564-1571.［20］Zang H,Li L, Tatsumi E. High-pressure treatment effects on proteins in soy milk［J］. Lebensmittel Wissenschaft and Technologie, 2005, 38(1): 7-14.［21］Li Y, Liu B, Fan J, et al. Effects of ultrasound and high pressure homogenization treatment on the interaction of soybean protein-phosphatidylcholine［J］.Journal of Chinese Institute of Food Science Technology, 2018, 18(8): 162-171.［22］Floury J,Desrumaux A, Axelos M A V, et al. Effect of high pressure homogenisation on methylcellulose as food emulsifier［J］.Journal of Food Engineering, 2013, 58(3): 227-238.［23］吕博, 李明达, 张毅方, 等. 低压均质处理对大豆分离蛋白凝胶特性的影响［J］.食品工业, 2019, 40(2): 175-179. (Lyu B, Li M D, Zhang Y F. Effect of low pressure homogenization on gel properties of soy protein isolate［J］.Food Industry, 2019,40(2): 175-179.)［24］Jambrak A R, Lelas V, Mason T,et al.Physical properties of ultrasound treated soy proteins［J］.Journal of Food Engineering,2019,93(4): 386-393.［25］Ding X Y,Zeng N, Zhang G W, et al. Influence of transglutaminase-assisted ultrasound treatment on the structure and functional properties of soy protein isolate［J］.Journal of Food Processing Preservation, 2019, 43(11): e14203.［26］Yu D Y,Zhao Y, Li T T, et al. Effect of electrochemical modification on the structural characteristics and emulsion storage stability of soy protein isolate［J］. Process Biochemistry, 2018, 75: 166-172.［27］Coscueta E R,Campos D A, Osorio H,et al. Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production［J］. Food Chemistry, 2019(1): 1-7.［28］张琳静,于国萍.木瓜蛋白酶水解大豆浓缩蛋白及糖基化修饰对水解产物溶解性的影响［J］.食品科学,2011,32(16): 8-11. (Zhang L J, Yu G P. Effect of papain hydrolysis and glycosylation on solubility of soybean protein concentrate［J］.Food Science, 2011, 32(16): 8-11.)［29］杨国龙. 酶解-膜分离制备改性大豆蛋白的研究［D］. 广州: 华南理工大学, 2005. (Yang G L. Study on preparation of modified soy protein by enzymatic hydrolysis-membrane seperation［D］. Guangzhou: South China University of Technology, 2005.)［30］Luo D H,Zhao Q Z, Zhao M N, et al. Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin［J］. Food Chemistry, 2010, 122(1): 25-30.［31］Chen L,Chen J S, Ren J Y, 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.［32］Chen L, Chen J S, Ren J Y, et al. Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties［J］.Food Hydrocolloids, 2011, 25(5): 887-897.［33］张亚婷, 张晓鸣. 复合改性改善大豆分离蛋白功能性质的研究［J］. 食品与生物技术学报, 2014, 33(10): 1031-1037. (Zhang Y Q, Zhgn X M. Study on improving functional properties of soybean protein isolate by combined modification［J］. Journal of Food Science and Biotechnology, 2014, 33(10): 1031-1037.)［34］李婷婷, 赵彩红, 吴海波, 等. 适宜物理-酶联合改性提高酸性条件下大豆分离蛋白乳化性［J］. 农业工程学报, 2016, 32(18): 291-298. (Li T T, Zhao C H, Wu H B, et al. Physical-enzymatic modification methods improving emulsifying properties of soybean protein isolate under acidic conditions［J］. Transaction of the Chinese Society of Agricultural Engineering, 2016,32(18): 291-298.)［35］赵谋明, 源博恩, 罗东辉, 等. 酸性条件下大豆分离蛋白的亚基解离［J］. 华南理工大学学报(自然科学版), 2011,39(9): 22-27. (Zhou M M,Yuan B E, Luo D H, et al. Subunit dissociation of soybean protein isolates in acid conditions［J］.Journal of South China University of Technology(Natural science edition), 2011,39(9): 22-27.)［36］源博恩.亚基解离与重聚集对大豆蛋白结构和功能特性的影响［D］. 广州: 华南理工大学, 2012. (Yuan B E. Effect of subunits dissociation and aggregation on structure and functional properties of soy protein［D］. Guangzhou: South China University of Technology, 2012)［37］Shao Y Y, Lin K H, Kao Y J. Modification of foaming properties of commercial soy protein isolates and concentrates by heat treatments［J］. Journal of Food Quality, 2016, 39(6): 695-706.［38］Petruccelli S,Anon M C. Thermal aggregation of soy protein isolates［J］.Journal of Agricultural and Food Chemistry,1995,43(12): 3035-3041.［39］Nagano T, Akasaka T, Nishinari K. Study on the heat-induced conformational changes of β-conglycinin by FTIR and CD analysis［J］. Food Hydrocolloids,1995, 9(2): 83-89.［40］Jiang J, Xiong Y L, Chen J. Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate［J］. Journal of Food Science, 2011, 76(2): 293-302.［41］赵巧丽, 王丽, 廖振林, 等. 木瓜蛋白酶水解对豆乳中抗原蛋白含量和亚基构成的影响［J］.食品工业科技, 2017(15): 117-121. (Zhao Q L, Wang L, Liao Z L,et al. Effect of papain hydrolysis on the components of antigen proteins and subunits composition in soybean milk［J］. Science and Technology of Food Industry, 2017(15): 117-121.)［42］江连洲,王瑞,李秋慧,等.体外模拟消化过程中大豆蛋白的亚基组成及分子质量分布［J］.中国食品学报,2015, 15(10): 65-72. (Jiang L Z, Wang R, Li Q H, et al. Subunit composition and molecular weight distribution of soybean protein in vitro simulated digestion process［J］.Journal of Chinese Institute of Food science and Technology, 2015,15(10): 65-72.)［43］He X T,Yuan D B, Wang J M,et al.Thermal aggregation behaviour of soy protein:Characteristics of different polypeptides and subunits［J］. Journal of the Science of Food and Agriculture, 2016, 96(4): 1121-1131.［44］De H H J,De Kruiff B. The conformational changes of apocytochrome c upon binding to phospholipid vesicles influence of pH and ionic strength on soy glycinin solubility［J］. Journal of Agricultural Food Chemistry, 2000, 48(6): 1989-1997.［45］齐宝坤, 赵城彬, 李杨, 等. 热处理对大豆11S球蛋白溶解性和二级结构的影响［J］. 食品科学, 2018, 39(22): 39-44. (Qi B K, Zhao C B, Li Y, et al. Effect of heat treatment on solubility and secondary structure of soybean 11S glycinin［J］.Food Science, 2018, 39(22): 39-44.)［46］Tang C H, Wang C S. Formation and characterization of amyloid-like fibrils from soy β-conglycinin and glycinin［J］. Journal of Agricultural Food Chemistry, 2010, 58(20): 11058-11066.［47］Xiao J, Shi C, Zhang L, et al. Multilevel structural responses of beta-conglycinin and glycinin under acidic or alkaline heat treatment［J］. Food Research International, 2016, 89(1): 540-548.［48］Vuilleumier S, Sancho J, Loewenthal R, et al. Circular dichroism studies of barnase and its mutants: Characterization of the contribution of aromatic side chains［J］.Biochemistry, 1993, 32(39): 10303-10313.［49］Wolf W J, Nelsen T C. Partial purification and characterization of the 15S globulin of soybeans, a dimer of glycinin［J］. Journal of Agricultural and Food Chemistry, 1996, 44(3): 785-791.［50］白明昧, 孙泽威, 龙国徽, 等. 热处理对全脂大豆蛋白质分子结构特征、溶解度和体外消化率的影响［J］. 西北农林科技大学学报(自然科学版), 2016, 44(11): 31-38. (Bai M M, Sun Z W, Long G H, et al. Effect of heat-treatment on molecular structure characteristics,solubility and in vitro digestibility of full-fat soybean protein［J］. Journal of Northwest A & F University (Nature Science Edition), 2016, 44(11): 31-38.)［51］曾剑华, 刘琳琳, 杨杨, 等. 大豆蛋白热改性及其解离缔合反应研究进展［J］. 大豆科学, 2018, 37(6): 142-147. (Zeng J H, Liu L L, Yang Y, et al. Research progress on thermal modifacation and its dissociation association action of soy proteins［J］.Soybean Science, 2018, 37(6): 142-147.)［52］Wu W, Hettiarachchy N, Kalapathy U. Functional properties and nutritional quality of alkali-and heat-treated soy protein isolate［J］. Journal of Food Quality, 1999, 22(2): 119-133.［53］郭健. 大豆蛋白热聚集行为控制及其结构表征的研究［D］. 广州: 华南理工大学, 2012. (Guo J. Control of soy protein thermal aggregation behaviour and strucure characterizaiton of soy protien aggregates［D］.Guangzhou: South China university of technology, 2012.)［54］Lakemond C M M, De Jongh H H J, Hessing M, et al. Soy glycinin: Influence of pH and ionic strength on solubility and molecular structure at ambient temperatures［J］. Journal of Agricultural and Food Chemistry, 2000, 48(6): 1985-1990.［55］孟岩.亚基缺失特异大豆品种的筛选及β亚基对大豆加工特性的影响［D］. 北京: 中国农业大学, 2004. (Meng Y. Screening of soybean varieties lacking subunits and the effect ofβ-subuniton properties of soybean products［D］. Beijing: China Agrictural University, 2004.)［56］Li F, Kong X Z, Zhang C M, et al. Effect of heat treatment on the properties of soy protein-stabilised emulsions［J］. International Journal of Food Science and Technology, 2011, 46(8): 1554-1560.［57］周春霞. 大豆蛋白在空气-水和油-水界面上的流变学研究［D］. 广州: 华南理工大学, 2006. (Zhou C X. Rheological studies of soy protein at the air-water and oil-water interfaces［D］. Guangzhou: South China University of Technology, 2006.)［58］郭顺堂, 孟岩, 张雪梅, 等. 中国大豆蛋白亚基构成分析与缺失部分亚基的特异大豆品种的筛选［J］.作物学报, 2006, 32(8): 1130-1134. (Guo S T, Meng Y, Zhang X M. Analysis of protein subunit composition of Chinese soybean ［Glycine max(L.) Merrill］ cultivars and screening of soybean cultivars lacking some subunits［J］. Acta Ronomica Sinica, 2006, 32(8): 1130-1134.)［59］Shen P H,Zhou F B, Zhang Y H,et al. Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis［J］. Food Hydrocolloids, 2020, 105: 105844.［60］张新艳,王曙明,王谦玉,等.不同亚基变异类型的大豆分离蛋白凝胶质构特性的研究［J］.大豆科学, 2011, 30(4): 657-662. (Zhang X Y, Wang S M,Wang Q Y, et al. Coacervation property of soymilk made by different soybean varieties［J］.Soybean Science, 2011,30(4): 657-662.)［61］王晶, 张春江, 张泓, 等. 大豆球蛋白亚基的组成对豆腐凝胶特性的影响［J］. 农产品加工, 2017(18): 53-54. (Wang J, Zhang C J, Zhang H, et al. The influence of globulin subunit composition of soybean proteins on Tofu gel properties［J］. Farm Products Processing, 2017(18): 53-54.)［62］Renkema J M S,Gruppen H, Van Vliet T. Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions［J］. Journal of Agricultural and Food Chemistry,2002,50(21):6064-6071［63］王中江, 张潇元, 隋晓楠, 等. 热处理大豆蛋白体外消化产物结构特征分析［J］. 食品科学, 2017, 38(1): 20-26. (Wang Z J, Zhang X Y, Sui X N, et al. Structural characteristics of in vitro digestion products of heat-treated soybean protein［J］. Food Science, 2017, 38(1): 20-26.)