大豆β-伴大豆球蛋白和大豆球蛋白的研究现状及未来发展趋势
Research Status and Future Development Trend of Soybean β-cong-lycinin and Glycinin
于寒松 1单单单 1吕博 2付洪玲 1季雷 1孟祥泽1
作者信息
- 1. 吉林农业大学食品科学与工程学院,长春 130118;国家大豆产业技术体系加工研究室,长春 130118
- 2. 国家大豆产业技术体系加工研究室,长春 130118;东北农业大学食品学院,哈尔滨 150030
- 折叠
摘要
大豆因独特的营养价值使其在全球的农产品贸易领域中有着重要的地位.大豆蛋白的主要功能成分是β-伴大豆球蛋白(7S)和大豆球蛋白(11S),其潜在的保健功效和卓越的加工性能受到越来越多的关注.文章介绍了β-伴大豆球蛋白和大豆球蛋白的结构、氨基酸组成、功能性质和主要分离方法,并对β-伴大豆球蛋白调控血脂、预防肥胖、非酒精性肝病和糖尿病以及大豆球蛋白降低高血压和心血管发病率等保健功效进行阐述,分析了β-伴大豆球蛋白和大豆球蛋白在食品领域的发展现状,以期为发展植物蛋白产品的多样性提供新思路.
Abstract
Because of its unique nutritional value,soybean has played an important role in the global agricultural trade in recent years.The main functional components of soy protein are β-conglycinin(7S)and glycinin(11S),and their potential health benefits and excellent processes have attracted more and more researchers' attention.In this review,the structures,amino acid compositions,func-tional properties and main separation methods of β-conglycinin and glycinin were introduced.The health functions of β-conglycinin were elaborated from lipid regulation,prevention of obesity and non-alcoholic liver disease and diabetes,as well as reduction of hypertension and cardiovascular in glycinin.The research direction and significance were discussed.At the same time,the development status of β-conglycinin and glycinin in the food field was analyzed,which will provide new ideas for the future development of plant protein product diversity.
关键词
大豆/β-伴大豆球蛋白/大豆球蛋白/保健功效/发展现状Key words
soybean/β-conglycinin/glycinin/health benefit/development status引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据