Recent progress on biotechnology of soybean proteins and soybean protein food products
Recent progress on biotechnology of soybean proteins and soybean protein food products
复制标题
大豆蛋白生物技术及大豆蛋白食品研究进展
DOI：
10.1080/08905439409549872
复制
发表时间：
1994
期刊：
影响因子：
--
通讯作者：
D. Fukushima
中科院分区：
文献类型：
--
作者：
D. Fukushima
摘要 最近人们认识到大豆中所含酶的作用对大豆蛋白食品的品质有负面影响。基于这些发现，通过控制这种酶的作用，开发出了高品质大豆蛋白食品的新制造技术。例如，已经开发出缺乏脂氧合酶的新大豆种子，可以减少草豆味的产生。豆腐的凝胶硬度也可以通过大豆中所含的脂氧合酶的作用来控制。此外，大豆中的 s-葡萄糖苷酶会水解大豆异黄酮，从而产生不良的余味。大豆蛋白的基因工程通过修改大豆储存蛋白的编码基因，在改善其功能和营养品质方面取得了巨大进展。还介绍了酱油生物反应器的应用，作为生物技术进展的一个例子。
Summary Recently it has been recognized that the action of the enzymes contained in soybeans has negative effects on the qualities of soybean protein foods. Based upon these findings, new manufacturing techniques for high quality soybean protein foods have been developed through the control of such enzyme action. For instance, new soybean seeds lacking lipoxygenases have been developed which reduce the production of grassy‐beany flavors. The gel hardness of tofu can also be controlled through the action of the lipoxygenases contained in soybeans. In addition objectionable after‐tastes develop through the hydrolysis of soybean isoflavones by the s‐glucosidases which are found in soybeans. Genetic engineering of soybean proteins made a great progress in improving their functional and nutritional qualities through the modifications of genes encoding for soybean storage proteins. The application of a bioreactor for soy sauce is also described as an example of the progress on the biotechnology.