大豆蛋白中7S与11S球蛋白的研究进展

摘要

大豆蛋白是高品质植物蛋白资源的来源之一，其营养全面，具有较好的保健作用。7S与11S球蛋白为大豆蛋白中主要成分，对大豆蛋白的功能特性具有重要影响。在对两者的制备方法进行总结的同时，阐述了7S与11S球蛋白亚基的分离纯化以及亚基与大豆蛋白功能性间的相关性，表明亚基含量可影响大豆蛋白的营养价值及加工特性，为大豆蛋白的深入研究及工业化生产提供借鉴；同时，对大豆蛋白在食品领域的发展现状进行了分析，以期为今后大豆蛋白产品的多样化发展提供新思路。%The soy protein is a good resource of vegetable protein,which has rich nutrition and great health func-tion. It chiefly consists of 7S and 11S globulins,which play a very important role in the functional properties. This paper summarized the preparation methods of 7S and 11S globulins,it also elaborated the separation and purification of 7S and 11S globulins subunits and analyzed the pertinence between subunits and the functional properties of soy protein. It indicated that the subunits content had influences on nutritive value and processing properties of soy protein,which provided reference for further research and industrial production. Meanwhile,by analyzing the development status of soy protein in food field,it was expected to provide new ideas for the devel-opment of soy protein's product variety in the future.