大豆是全世界主要的油料作物和人类最经济的蛋白质来源之一。目前对大豆蛋白的了解，主要集中在大豆7S球蛋白和11S球蛋白层面，而对大豆蛋白亚基在大豆蛋白功能特性中所起作用尚不很清楚。因此，探讨大豆蛋白亚基如何影响大豆蛋白的功能特性及其作用机制十分必要。本项目拟在选择性酶解掉部分大豆7S球蛋白β亚基的基础上，研究不同蛋白质浓度、外场、外源酶、溶液微环境因素下，大豆蛋白的分子作用力、结构变化及其聚集行为动力学规律，并表征聚集体的微观结构和功能特性，分析大豆蛋白功能特性与其聚集行为的内在联系，并提出大豆蛋白聚集行为的控制措施以及适宜的处理方法。研究成果可以帮助我们更加深入了解大豆7S球蛋白β亚基对大豆蛋白聚集行为影响的规律，并阐明其影响的分子机制，为大豆蛋白制品的质量控制提供理论参考和新的研究思路。

Soy is mondial main oil crop and one of the most economical protein source. Until now, most knowledge about soy protein are from soy 7S globulin and soy 11S globulin, and little is known about the influences of subunit on the characterization of soy proteins. Therefore, discussing soy protein subunits how to affect the functional characteristics of soy protein is absolutely essential. This project will intends to build on the studying of hydrolyzing partial soy 7S globulin β subunit of soy protein. Aggregation behavior of soy protein will be assayed by protein conformational changes, intermolecular interactions, enzyme induction and aggregation behavior kinetic of protein at different protein concentrations,solvent conditions, and external force and temperatures. Meanwhile, microstructure and rheological properties of self-assembly will be monitored. Characteristics,stability and law of protein aggregation behavior will be analyzed. Subsequently, the intrinsic relationship between rheological properties and aggregation behavior of soy protein will be explored. The aim is to provide some measures to control aggregation behavior of soy protein and to develop the desired structural textural attributes. Research results can help us dive into more detail on the effects and mechanism of β subunit of soy 7S globulin on soy protein aggregation behavior, provide the theory reference and a new thinking mode on the quality control of soybean protein products.