大豆蛋白与大豆肽的生物活性及加工特性研究进展
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Research Progress on Biological Activity and Processing Characteristics of Soybean Protein and Peptides
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    摘要:

    大豆提供了具有良好营养和理化特性且低成本的蛋白质来源。在大豆加工产业链中,大豆蛋白和大豆肽是非常重要的延伸产品,因在预防和缓解某些疾病方面有不可忽视的利用价值,受到国内外研究人员以及消费者的关注,其作为重要的优质蛋白质来源在食品工业等领域具有广阔的应用前景。介绍了大豆蛋白及大豆肽的生产工艺、生理活性,同时论述了大豆蛋白的食用安全性及加工特性。分别比较了大豆分离蛋白和大豆肽的现存工艺及新工艺的差异,提出了新工艺的优势和特点,为大豆蛋白和大豆肽的生产加工技术的提高提供了新思路;重点介绍了大豆蛋白及大豆肽的生物活性,包括降血脂、调节免疫力、改善骨质疏松和调节肠道菌群平衡等,并对新的生物活性的研究方向进行了总结;同时对大豆蛋白加工特性中良好的凝胶性、乳化性和组织化进行了介绍,特别对于组织化大豆蛋白(人造肉)国内存在的技术问题和今后研究方向做出了展望。

    Abstract:

    Soybeans provide a low-cost protein source with good nutrition and physicochemical properties. In the processing of soybeans, soybean protein and peptides are very important products. Due to its non-negligible use value in the prevention and alleviation of certain diseases, it has attracted the attention of domestic and oversea researchers and consumers. As an important source of high-quality protein, it has broad development prospects in the food industry and other fields. This article introduced the production process and physiological activity of soybean protein and peptides, and discussed the edible safety and processing characteristics of soybean protein. The differences between the traditional technology and new technology of soybean protein isolate and soybean peptides were compared respectively, and the advantages of the new technology were proposed, which provided a new idea for the production and processing of soybean protein and peptides. The biological activities of soybean protein and peptides were mainly introduced, including diverse biological activities such as reducing cholesterol, regulating immunity, improving osteoporosis and regulating the balance of intestinal microflora, and summarized the novel bioactivity direction of the current research. Meanwhile, it also introduced the good gelation, emulsification and organization of soybean protein processing characteristics, especially the domestic problems and future research directions of textured soybean protein (artificial meat).

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刘新旗,夏绍琪,张弛.大豆蛋白与大豆肽的生物活性及加工特性研究进展[J].食品科学技术学报,2020,(3):1-10.

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  • 收稿日期:2020-04-24
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  • 在线发布日期: 2020-06-19
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