[1]孙璐,汪芳,孟骏,等.大豆加工特性及品质评价的研究进展[J].大豆科学,2019,38(02):322-329.[doi:10.11861/j.issn.1000-9841.2019.02.0322]
　SUN Lu,WANG Fang,MENG Jun,et al.Advances in Soybean Processing Characteristics and Quality Evaluation Research[J].Soybean Science,2019,38(02):322-329.[doi:10.11861/j.issn.1000-9841.2019.02.0322]
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大豆加工特性及品质评价的研究进展

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第38卷 期数: 2019年02期 页码: 322-329 栏目: 出版日期: 2019-03-20
Title:
Advances in Soybean Processing Characteristics and Quality Evaluation Research
作者:
孙璐; 汪芳; 孟骏; 沈新春
（南京财经大学 食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心/江苏高校粮油质量安全控制及深加工重点实验室，江苏 南京 210023）
Author(s):
SUN Lu;  WANG Fang;  MENG Jun;  SHEN Xin-chun
(Food Science and Engineering College/Collaborative Innovation Center of Modern Grain Circulation and Security of Jiangsu Province/Key Laboratory of Grain and Oil Quality and Safety Control and Deep Processing of Universities in Jiangsu Province, Nanjing University of Finance and Economics, Nanjing 210023，China)
关键词:
大豆; 品质; 加工特性; 评价指标; 评价标准
Keywords:
Soybean;  Quality;  Processing characteristics;  Evaluation indexes;  Evaluation standard
DOI:
10.11861/j.issn.1000-9841.2019.02.0322
文献标志码:
A
摘要:
大豆品质的优劣是衡量不同大豆制品好坏的重要依据，明确的品质评价方法和品质评价标准是确定大豆加工适宜性的可靠指标，且能够为后续筛选出大豆加工专用品种奠定基础。本文综述了大豆加工特性以及品质评价指标的研究进展，主要归纳了大豆在制取蛋白、制油以及其它生物活性物质加工利用的加工特性，并从感官品质、理化营养品质、加工品质3方面总结了大豆的品质评价指标，整理我国现有的大豆品质评价标准，分析我国大豆品质评价研究中存在的问题与不足，并对其今后的研究方向和目标进行展望。
Abstract:
The quality of soybean is a crucial factor for evaluating the quality of different varieties of soybean derived products. Establishment of quality assessment methods and evaluation standards are necessary for the suitability of soybean processing and also are fundamental guidelines for the subsequent screening of specific varieties of soybean for corresponding products. This comprehensive review summarized recent researches in soybean processing characteristics and quality evaluation indexes, which mainly focused on the processing characteristics of soybean in protein production, oil extraction, biological active substances identification and utilization. The current soybean quality assessment indexes were summarized from three aspects: Sensory quality, physicochemical and nutritional quality, and processing quality. In addition, the current evaluation standards for soybean quality in China were outlined. Furthermore the article discussed the deficiencies and potential problems in the evaluation of soybean quality in China, and proposed the future research directions and goals.

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备注/Memo

收稿日期：2018-08-29

基金项目：国家重点研发计划（2016YDF0400201）；国家自然科学基金（21476103，31800280）；江苏省自然科学基金（BK20180817）；江苏省研究生科研与实践创新计划（KYCX18_1436）。
第一作者简介：孙璐（1995-），女，硕士，主要从事功能性食品与分子营养等研究。E-mail: youyouyoualterl@163.com。
通讯作者：沈新春（1966-），男，博士，教授，主要从事功能性食品与分子营养等研究。E-mail: shenxinchun@nufe.edu.cn。

更新日期/Last Update: 2019-04-01