XIAO Huai-qiu,LI Yu-zhen.Study Advance in the Effect of Subunits Modification on Soybean Protein Spacial Structure and Functionalities[J].Soybean Science,2020,39(06):954-960.[doi:10.11861/j.issn.1000-9841.2020.06.0954]
亚基改性及对大豆蛋白空间结构与功能特性影响研究进展
- Title:
- Study Advance in the Effect of Subunits Modification on Soybean Protein Spacial Structure and Functionalities
- Keywords:
- Soybean protein; Subunit modification; Spatial structure; Functionalities; Food processing properties
- 文献标志码:
- A
- 摘要:
- 大豆蛋白因其含量高和良好的加工可塑性，作为食品基料或辅料广泛应用于食品领域。11S和7S亚基是大豆蛋白重要的球状亚基，对加工特性有重要影响。目前，从亚基水平深度解析其结构变化对大豆蛋白加工特性的影响机制及亚基结构-蛋白质功能关系还存在不足，明晰大豆蛋白亚基缔合与解离机制对开发新的大豆蛋白加工特性和定向解析大豆蛋白加工性能具有重要的理论指导意义。本研究首先解析大豆蛋白亚基组成与结构，并对亚基改性方法进行综述，进一步对影响大豆蛋白亚基解离的因素、亚基解离对大豆蛋白空间结构与加工特性的影响进行系统分析，并对大豆蛋白质今后的研究方向进行展望，旨在为亚基水平解析大豆蛋白加工特性的理论与应用研究提供参考，进而推动大豆蛋白精深加工发展。
- Abstract:
- Because of its high protein content and good processing plasticity, soybean protein is widely used in the food field as a processing base or auxiliary material. 11S and 7S subunits are important globulin proteins and have important influences on processing characteristics. Currently, it is deficient to deeply analyze the influential mechanism of subunits′ structural changes on the processing properties and the relationship between the changes of subunits structure and the processing characteristics at the subunit level. It is of great theoretical significance to clarify the association and dissociation mechanism of soybean protein subunits for the development of new processing characteristics of soybean protein and the processing performance of directional analysis of soybean protein. In present study, the composition and structure of soybean protein subunits were analyzed, and the modification methods were reviewed. At the same time, the factors influencing the subunits dissociation, and the influence of the subunit′s dissociation on the spatial structure and processing characteristics of soybean protein were analyzed systematically. The research direction of the theory and application of soybean protein processing were prospected, aiming to analyze the processing characteristics of soybean protein at the subunits level, in turn to provide theoretical basis and promote the deep processing of soybean protein.
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备注/Memo
收稿日期：2020-05-20