大豆分离蛋白聚集体及凝胶制品的研究进展
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摘要
大豆分离蛋白凝胶制品的品质调控一直是产业热点,大豆蛋白聚集体作为蛋白成胶前体,其作用机理一直被广泛研究。在综述大豆蛋白聚集及凝胶机理的基础上,进一步综述了大豆蛋白聚集对凝胶成品的影响,提出了探索未变性大豆蛋白对大豆蛋白凝胶过程中物化性质的研究思路,对控制大豆蛋白凝胶形成过程、开发品质各异的大豆蛋白制品具有一定的参考价值。
The quality control of soy protein isolate gel products has always been an industrial hotspot. As a main component,the mechanism of soy protein aggregates also has been extensively studied. Based on the review of soy protein aggregation and gel mechanism,the effects of soy protein aggregation on gel products were reviewed. The research ideas on the physicochemical properties of undenatured soy protein in soy protein gel were proposed. It has certain reference value for controlling the formation process of soy protein gel and developing soybean protein products with different quality.
The quality control of soy protein isolate gel products has always been an industrial hotspot. As a main component,the mechanism of soy protein aggregates also has been extensively studied. Based on the review of soy protein aggregation and gel mechanism,the effects of soy protein aggregation on gel products were reviewed. The research ideas on the physicochemical properties of undenatured soy protein in soy protein gel were proposed. It has certain reference value for controlling the formation process of soy protein gel and developing soybean protein products with different quality.
引文
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[5] Wang Y, Wang X. Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles[J].Food Chem, 2015(4):24-29.
[6] Qiu C, Li X, Ji N, et al. Rheological properties and microstructure of normal and waxy corn starch dry heated with soy protein isolate[J]. Food Hydrocolloids, 2015(1):1-7.
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[15] Li K, Jin S, Liu X, et al. Preparation and characterization of chitosan/soy protein isolate nanocomposite film reinforced by Cu nanoclusters[J]. Polymers, 2017, 9(7):247-254.
[16] Li K,Jin S, Chen H, et al. A high-performance soy protein isolate-based nanocomposite film modified with microcrystalline cellulose and Cu and Zn nanoclusters[J].Polymers, 2017, 9(5):167-176.
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[30]王洪晶.脂肪氧合酶对大豆分离蛋白聚集及凝胶性质影响研究[D].无锡:江南大学,2006.
[31] Wang X, He Z, Zeng M, et al. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4[J]. Food Chemistry, 2017(11):130-138.
[32]王金梅.大豆蛋白热聚集行为及界面、乳化性质研究[D].广州:华南理工大学,2012.
[33]袁德保.大豆蛋白热聚集行为及其机理研究[D].广州:华南理工大学,2010.
[34] Lu X, Lu Z, Yin L, et al. Effect of preheating temperature and calcium ions on the properties of cold-set soybean protein gel[J]. Food Research International, 2010, 43(6):1 673-1 683.
[35] Hu H, Cheung I W Y, Pan S, et al. Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean/3-conglycinin and glycinin[J]. Food Hydrocolloids, 2015, 45(12):102-110.
[36] Hu H, Li-Chan E C Y, Wan L, et al. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate[J].Food Hydrocolloids,2013,32(2):303-311.
[37] Hu H, Wu J, Li-Chan E C Y, et al. Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J]. Food Hydrocolloids, 2013, 30(2):647-655.
[38]李云.大豆蛋白聚集及共混凝胶性质研究[D].无锡:江南大学,2007.
[39]简华君.大豆蛋白对肌纤维复合蛋白凝胶性质的影响[D].无锡:江南大学,2014.
[2]何秀婷.大豆7S蛋白热聚集体的形成及其性质研究[D].广州:华南理工大学,2015.
[3] Gao X Q, Kang Z L, Zhang W G,et al. Combination ofκ-carrageenan and soy protein isolate effects on functional properties of chopped low-fat pork batters during heat-induced gelation[J]. Food and Bioprocess Technology, 2015(7):1 524-1 531.
[4] Yaghoubi M, Mozanzadeh M T, Marammazi J G, et al.Dietary replacement of fish meal by soy products(soybean meal and isolated soy protein)in silvery-black porgy juveniles(Sparidentex hasta)[J]. Aquaculture, 2016(6):50-59.
[5] Wang Y, Wang X. Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles[J].Food Chem, 2015(4):24-29.
[6] Qiu C, Li X, Ji N, et al. Rheological properties and microstructure of normal and waxy corn starch dry heated with soy protein isolate[J]. Food Hydrocolloids, 2015(1):1-7.
[7] Koshy R R, Mary S K, Thomas S, et al. Environment friendly green composites based on soy protein isolate-Areview[J]. Food Hydrocolloids, 2015(4):174-192.
[8] Zhang P, Hu T, Feng S, et al. Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel[J]. Ultrason Sonochem, 2016,29(2):380-387.
[9] Su Y, Dong Y,Niu F, et al. Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels[J]. European Food Research and Technology, 2014(2):367-378.
[10] Chen F P, Li B S, Tang C H. Nanocomplexation of soy protein isolate with curcumin:Influence of ultrasonic treatment[J]. Food Res Int, 2015(6):157-165.
[11] Berghout Ja M, Boom R M, Van Der Goot A J.Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate[J]. Food Hydrocolloids, 2015, 43(7):465-472.
[12] Xu F, Dong Y,Zhang W, et al. Preparation of crosslinked soy protein isolate-based environmentally-friendly films enhanced by PTGE and PAM[J]. Industrial Crops and Products, 2015, 67(3):373-380.
[13] Liu X, Song R, Zhang W, et al. Development of ecofriendly soy protein isolate films with high mechanical properties through HNTs, PVA, and PTGE synergism effect[J]. Sci Rep, 2017(7):44 289-44 395.
[14] Li Y, Chen H, Dong Y, et al. Carbon nanoparticles/soy protein isolate bio-films with excellent mechanical and water barrier properties[J]. Industrial Crops and Products,2016(4):133-140.
[15] Li K, Jin S, Liu X, et al. Preparation and characterization of chitosan/soy protein isolate nanocomposite film reinforced by Cu nanoclusters[J]. Polymers, 2017, 9(7):247-254.
[16] Li K,Jin S, Chen H, et al. A high-performance soy protein isolate-based nanocomposite film modified with microcrystalline cellulose and Cu and Zn nanoclusters[J].Polymers, 2017, 9(5):167-176.
[17] Kang H, Wang Z, Zhang W, et al. Physico-chemical properties improvement of soy protein isolate films through caffeic acid incorporation and tri-functional aziridine hybridization[J]. Food Hydrocolloids, 2016, 61(7):923-932.
[18] Hopkins E J, Chang C, Lam R S H, et al. Effects of flaxseed oil concentration on the performance of a soy protein isolate-based emulsion-type film[J]. Food Research International, 2015, 67(2):418-425.
[19] Friesen K, Chang C, Nickerson M. Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films:Mechanical, barrier and crosslinking properties[J]. Food Chem,2015(3):18-23.
[20] Zhao J, Dong F, Li Y, et al. Effect of freeze-thaw cycles on the emulsion activity and structural characteristics of soy protein isolate[J]. Process Biochemistry, 2015,50(10):1 607-1 613.
[21] Morales R, Martinez K D, Pizones Ruiz-Henestrosa V M,et al. Modification of foaming properties of soy protein isolate by high ultrasound intensity:Particle size effect[J]. Ultrason Sonochem, 2015, 26(10):48-55.
[22] Fernandez-Avila C, Trujillo A J. Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions[J].Food Chem, 2016(5):104-113.
[23] Fernandez-Avila C, Escriu R, Trujillo A J. Ultra-HighPressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions[J]. Food Res Int, 2015(3):357-366.
[24] Chen L, Chen J,Yu L, et al. Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization[J]. LWT-Food Science and Technology, 2016(2):1-8.
[25] Adams M R, Golden D L, Franke A A, et al. Dietary soy beta-conglycinin(7S globulin)inhibits atherosclerosis in mice[J]. Journal of Nutrition, 2004(3):511-516.
[26]曹莹莹,张亮,王鹏,等.超高压结合热处理对肌球蛋白凝胶特性及蛋白二级结构的影响[J].肉类研究,2013(1):1-7.
[27] Roberts C J. Non-native protein aggregation kinetics[J].Biotechnology&Bioengineering, 2010(5):927-938.
[28] Andrews J M, Roberts C J. A Lumry-Eyring nucleated polymerization model of protein aggregation kinetics:Aggregation with pre-equilibrated unfolding[J]. Journal of Physical Chemistry B, 2007(27):7 897-7 913.
[29]张斌斌,李兴艳,夏杨毅,等.兔肉宰后成熟过程中肌原纤维蛋白功能性质的变化[J].食品工业科技,2015(4):105-110, 115.
[30]王洪晶.脂肪氧合酶对大豆分离蛋白聚集及凝胶性质影响研究[D].无锡:江南大学,2006.
[31] Wang X, He Z, Zeng M, et al. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4[J]. Food Chemistry, 2017(11):130-138.
[32]王金梅.大豆蛋白热聚集行为及界面、乳化性质研究[D].广州:华南理工大学,2012.
[33]袁德保.大豆蛋白热聚集行为及其机理研究[D].广州:华南理工大学,2010.
[34] Lu X, Lu Z, Yin L, et al. Effect of preheating temperature and calcium ions on the properties of cold-set soybean protein gel[J]. Food Research International, 2010, 43(6):1 673-1 683.
[35] Hu H, Cheung I W Y, Pan S, et al. Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean/3-conglycinin and glycinin[J]. Food Hydrocolloids, 2015, 45(12):102-110.
[36] Hu H, Li-Chan E C Y, Wan L, et al. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate[J].Food Hydrocolloids,2013,32(2):303-311.
[37] Hu H, Wu J, Li-Chan E C Y, et al. Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J]. Food Hydrocolloids, 2013, 30(2):647-655.
[38]李云.大豆蛋白聚集及共混凝胶性质研究[D].无锡:江南大学,2007.
[39]简华君.大豆蛋白对肌纤维复合蛋白凝胶性质的影响[D].无锡:江南大学,2014.