食品科学2025，Vol.46Issue(3)：296-305,10.DOI:10.7506/spkx1002-6630-20240527-220
大豆蛋白淀粉样纤维制备、功能特性及应用研究进展
Progress in Preparation,Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils
摘要
Abstract
Soybean protein has high nutritional value and excellent functional characteristics,which has attracted much attention in the food industry,and is often used to improve the processing performance and nutritional value of foods.However,the functional characteristics of natural soybean protein are only limitedly applied,which cannot meet the needs of food processing,so modification of soybean protein has become a research focus.Modification technologies such as heat,high pressure and enzymatic treatments have been widely used and breakthroughs have been made.Soybean protein monomer or polypeptides can self-assemble and aggregate into amyloid-like fibrils under acid and high temperature conditions,resulting in changes the solubility and gelation properties of soybean protein.To enhance our understanding of recent progress in soybean protein amyloid-like fibrils(SPAF),this paper reviews the preparation methods and the formation mechanism of SPAF analyzes the influence of processing conditions on SPAF,and outlines the functional characteristics of SPAF such as solubility,gelation,foaming and emulsification properties.Furthermore,this review summarizes the application of SPAF and gives an outlook on future development in this field.It is our hope that this review will provide a reference for the application of SPAF in the food field.关键词
大豆蛋白/淀粉样纤维/制备/功能特性/应用Key words
soybean protein/amyloid-like fibrils/preparation/functional characteristics/application分类
轻工纺织引用本文复制引用
朱秀清,韩田露,刘纪元,郭汝杞,朱颖,黄雨洋,刘琳琳..大豆蛋白淀粉样纤维制备、功能特性及应用研究进展[J].食品科学,2025,46(3):296-305,10.基金项目
黑龙江省"百千万"工程科技重大专项(2021ZX12B04) （2021ZX12B04）
黑龙江省"双一流"学科协同创新成果建设项目(LJGXCG2022-084) （LJGXCG2022-084）
黑龙江省自然基金项目(LH2023C064) （LH2023C064）
