Functional properties of soy proteins
Functional properties of soy proteins
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DOI：
10.1021/bk-1998-0708.ch006
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发表时间：
1998
期刊：
影响因子：
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通讯作者：
N. Hettiarachchy;U. Kalapathy
中科院分区：
文献类型：
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作者：
N. Hettiarachchy;U. Kalapathy
大豆蛋白由于其结构特点，在食品中具有一系列的功能。外部因素如温度、pH值、离子强度和与其他组分的相互作用也会影响蛋白质的功能。因此，通过控制加工条件，可以在一定程度上改进功能。然而，进一步的改进可能需要改变蛋白质结构。化学和酶的方法可以通过对大豆蛋白进行结构修饰来获得所需的性能。化学修饰如磷酸化、脱酰胺、酰化和琥珀酰化已被用于改善大豆蛋白的乳化和发泡性能。利用胰蛋白酶、胃蛋白酶和木瓜蛋白酶等酶水解大豆蛋白，以及利用谷氨酰胺转胺酶进行蛋白质交联以改善其功能。大豆蛋白的粘合、乳化和发泡性能可用于工业产品，如木材粘合剂、化妆品和包装材料。
Soy proteins, due to their structural characteristics, deliver a range of functionalities in food products. Extrinsic factors such as temperature, pH, ionic strength, and interaction with other components can also affect protein functionality. Hence, by controlled manipulation of processing conditions, functionalities can be improved to a certain extent. However, further improvement may require changes in protein structure. Chemical, and enzymatic methods can be used to obtain desirable properties by structural modification of soy proteins. Chemical modifications such as phosphorylation, deamidation, acylation and succinylation have been used to improve emulsifying and foaming properties of soy proteins. Hydrolysis of soy protein using enzymes such as trypsin, pepsin, and papain, and protein cross-linking by transglutaminase have been used to improve the functionalities. Adhesive, emulsifying and foaming properties of soy proteins can be utilized in industrial products such as wood adhesive, cosmetic products, and packaging materials.