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[1]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,2019,38(01):142-147.[doi:10.11861/j.issn.1000-9841.2018.06.0142]
　ZENG Jian-hua,LIU Lin-lin,YANG Yang,et al.Research Progress on Thermal Modification and Its Dissociation Association Action of Soy Proteins[J].Soybean Science,2019,38(01):142-147.[doi:10.11861/j.issn.1000-9841.2018.06.0142]

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大豆蛋白热改性及其解离缔合反应研究进展

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第38卷期数: 2019年01期页码: 142-147 栏目: 出版日期: 2019-01-20

Title:: Research Progress on Thermal Modification and Its Dissociation Association Action of Soy Proteins

作者:: 曾剑华; 刘琳琳; 杨杨; 张娜; 石彦国; 朱秀清; （哈尔滨商业大学食品工程学院/黑龙江省普通高校食品科学与工程重点实验室/黑龙江省谷物食品与综合加工重点实验室，黑龙江哈尔滨 150076）

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)

关键词:: 大豆分离蛋白; 大豆球蛋白; 伴大豆球蛋白; 大豆脂蛋白; 热改性; 解离缔合反应

Keywords:: Soybean proteins isolates（SPI）; β-conglycinin; Conglycinin; Lipid protein; Thermal modification; Dissociation-association action

DOI:: 10.11861/j.issn.1000-9841.2018.06.0142

文献标志码:: A

摘要:: 大豆蛋白的解离缔合行为能够通过热处理使其发生解离缔合反应从而改变大豆蛋白构象来获得理想功能特性，因此蛋白的热解离缔合行为决定了大豆制品的后期加工特性、品质及其应用范围，是目前研究的热点。本文概述了大豆蛋白组分以及大豆蛋白热改性最新研究现状；综述了大豆分离蛋白、大豆球蛋白、伴大豆球蛋白和大豆脂蛋白热解离缔合反应过程最新研究进展，并分析了大豆蛋白组分在热解离缔合过程中的相互作用；为研究大豆蛋白在热处理过程中的蛋白的解离缔合机制及生产应用提供理论支撑。

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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备注/Memo

收稿日期：2018-07-21

基金项目：国家重点研发计划(2016YFD0400402)；国家自然科学基金面上项目(31871747)；哈尔滨商业大学研究生创新科研项目(YJSCX2018-539HSD)。

第一作者简介：曾剑华(1993-)，男，硕士，主要从事蛋白质化学与大豆加工技术研究。E-mial：455237107@qq.com。

通讯作者：朱秀清(1968-)，女，硕士，教授，主要从事蛋白质化学与大豆加工技术研究。E-mial：xqzhuwang@163.com；

石彦国(1960-)，男，硕士，教授，主要从事蛋白质化学与大豆加工技术研究。E-mail：yanguoshi@163.com。

更新日期/Last Update: 2019-01-22