| 修饰作用导致大豆蛋白氨基酸低效化问题的研究进展 |
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| 引用本文： | 郭顺堂,吕莹,陈辰,王雅卉.修饰作用导致大豆蛋白氨基酸低效化问题的研究进展[J].北京工商大学学报(自然科学版),2016,34(6):12-16, 30. |
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| 作者姓名： | 郭顺堂 吕莹 陈辰 王雅卉 |
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| 作者单位： | 中国农业大学 食品科学与营养工程学院, 北京 100083,北京农学院 食品科学与工程学院, 北京 102206,中国农业大学 食品科学与营养工程学院, 北京 100083,中国农业大学 食品科学与营养工程学院, 北京 100083 |
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| 基金项目： | 国家高技术研究发展计划(863计划)项目(2013AA102208)。 |
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| 摘 要： | 大豆蛋白是广泛应用的食品加工原料,是人体可摄入的优质氨基酸来源,工业生产中为提高大豆蛋白的加工功能特性,常对其进行修饰改性。然而修饰改性有时会导致氨基酸消化吸收低效化。综述了大豆蛋白的功能特性及营养价值、主要修饰作用及其对氨基酸有效性影响,并对现阶段国内外研究的动态进行了分析,并提出今后的研究方向和展望,较全面地呈现修饰导致的大豆蛋白氨基酸低效化问题的研究进展,进一步解释蛋白聚合体与氨基酸消化性的关系,为提高大豆蛋白利用率,创新加工生产提供参考。
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| 关 键 词： | 大豆蛋白 修饰 氨基酸低效化 聚合体 |
| 收稿时间： | 2016/9/26 0:00:00 |
Research Progress on Low Amino Acid Bioavailability in Soy Protein Due to Modification |
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| GUO Shuntang,LYU Ying,CHEN Chen and WANG Yahui.Research Progress on Low Amino Acid Bioavailability in Soy Protein Due to Modification[J].Journal of Beijing Technology and Business University:Natural Science Edition,2016,34(6):12-16, 30. |
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| Authors: | GUO Shuntang LYU Ying CHEN Chen and WANG Yahui |
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| Institution: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China,Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China and College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | Soybean protein is widely used in food processing as raw materials, at the same time is a good source of amino acids that can be ingested by human beings. In order to improve the functional properties of soy protein in industrial production, the modifications are usually made, causing the low amino acid digestion and absorption. This review summarized the functional properties and nutritional value of soybean protein, the main modification and its influence on amino acid availability, and the present researches of soybean protein, put forward some suggestions and research directions in the future, and comprehensively presented the amino acid inefficient problem of soy protein resulted from modifications. This study also explained the relationship between the protein aggregates and the amino acid digestibility, and provided some suggestions about improving the utilization rate of soybean protein and innovation of production. |
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| Keywords: | soybean protein modification low amino acid bioavailability aggregate |
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