现代食品科技2012，Vol.28Issue(12)：1829-1833,1838,6.
大豆蛋白的热处理改性及热聚集行为研究进展
The Progress of Heat Treatment and Heat-induced Aggregation of Soy Protein
摘要
Abstract
Soy protein modification by heat treatment is helpful to improve the functional properties and biological utilization rate, so as to broaden its application in the food industry as food ingredients, heat treatments on soybean protein may affect its thermal aggregation behavior, thus modifying its functional properties and biological utilization rate. Therefore, this paper focused on the progress of soy protein modification by heat treatment and soy protein thermal aggregation behavior (including soy protein Isolates, soy globulin and soy |3-conglycinin), providing some help for the number of scientific researchers and production corporations.关键词
大豆蛋白/热处理/热聚集Key words
soy protein/ heat treatment/ heat-induced aggregation引用本文复制引用
袁德保,李芬芳,杨晓泉,高志明..大豆蛋白的热处理改性及热聚集行为研究进展[J].现代食品科技,2012,28(12):1829-1833,1838,6.基金项目
国家自然科学基金项目(21076087) （21076087）
