A Review of the Extraction and Functional Properties of Soybean Protein Components

被引：0
|
作者：
Luan B. [1 ]
Zhang B. [2 ]
Meng A. [2 ]
Huang Y. [1 ]
Xia X. [1 ]
Zhu X. [1 ]
机构：
[1] Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin
[2] Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 13期
关键词：
function; preparation; soy protein;
D O I：
10.7506/spkx1002-6630-20220623-256
中图分类号：
学科分类号：
摘要：
Glycinin and β-conglycinin are the major protein components of soybean, which are different in their structure. The preparation process can cause varying degrees of changes in the structures of glycinin and β-conglycinin. In this paper, a brief overview of the structures of various soybean protein components is given, with a focus on the preparation process of soybean proteins. Moreover, the mechanism for the effect of the structure of soybean protein components on their functions is summarized. This review is expected to provide a reference for the quality control of soybean and soybean protein products. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：360 / 367
页数：7
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