摘要
近年来,随着“植物基”食品的研究热情高涨,有关大豆基发酵酸奶的研究逐渐受到人们的青睐。在食品工业中常利用高压均质技术对大豆蛋白乳液进行改性,使其表现出优良的加工特性。大豆在高压均质作用下,蛋白聚集体结构展开,多肽链上各亚基发生解离、重排。蛋白质结构的变化导致其表面疏水性增加,溶解度、乳液稳定性增强。高压均质通过改善大豆蛋白的构象,使酸豆乳的持水力增强,感官品质提升。本文主要概述了有关高压均质技术对大豆蛋白质构象及发酵特性影响的国内外研究进展,并分析了该领域的发展趋势,为大豆酸乳的深入研究提供一定的帮助。
In recent years, with the enthusiasm of research on "plant-based" food, the research on soy-based fermented yoghurt is gradually favored by people. In the food industry, soybean protein emulsion is often modified by high pressure homogenization technology to show excellent processing properties. Under the action of high pressure homogenization, the structure of protein aggregates unfolds, and the subunits on the polypeptide chain are dissociated and rearranged. High pressure homogenization can enhance the water holding capacity and sensory quality of sour soybean milk by improving the conformation of soybean protein. This paper mainly summarizes the research progress at home and abroad on the effects of high protein pressure homogenization on the conformation and fermentation characteristics of soybean protein, and analyzes the development trend in this field, which provides some help for the further study of soybean yoghurt.
作者
孙冰玉
李志敏
刘琳琳
吕铭守
朱秀清
王欢
邵志远
SUN Bingyu;LI Zhimin;LIU Linlin;LÜMingshou;ZHU Xiuqing;WANG Huan;SHAO Zhiyuan(College of Food Engineering,Harbin University of Commerce,Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province,Harbin 150076,China;College of Food Engineering,Northeast Agricultural University,Harbin 150030,China;Heilongjiang Nongken Longwang Food Co.Ltd.,Harbin 150028,China)
出处
《食品工业科技》
CAS
北大核心
2022年第13期425-433,共9页
Science and Technology of Food Industry
基金
黑龙江省“百千万”工程科技重大专项(2019ZX08B01-04)
黑龙江省自然科学基金联合引导项目(LH2020C060)
黑龙江省普通本科高等学校青年创新人才培养计划项目(UNPYSCT-2020217)
2021年哈尔滨商业大学教师“创新”项目支持计划项目(LH2020C060)。
关键词
高压均质
大豆蛋白
构象
发酵特性
high pressure homogenization
soy protein
conformation
fermentation characteristics
