衣程远,孙冰玉,刘琳琳,高远,廉文涛,朱颖,朱秀清

• 1:哈尔滨商业大学食品工程学院黑龙江省普通高校食品科学与工程重点实验室黑龙江省谷物食品与综合加工重点实验室

摘要(Abstract)：

大豆蛋白资源丰富，是食品工业中十分重要的植物蛋白，但由于天然大豆蛋白的功能性不足以满足实际的生产应用，因此国内外学者通过不同改性方式改善蛋白的功能性质，以获得高附加值的新型大豆蛋白产品。近年来，超声技术已被广泛应用在大豆蛋白的改性研究中，为了更好地利用超声技术，综述了近年来超声处理对大豆蛋白的结构和功能特性影响的研究进展，分析了蛋白在超声改性过程中构象及功能性的变化，以期为超声技术改善大豆蛋白功能特性的研究和应用提供理论参考。

关键词(KeyWords)： 超声;大豆蛋白;空间构象;功能特性

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省“百千万”工程科技重大专项(2021ZY12B04);; 黑龙江省自然科学基金联合引导项目(LH2020C060)

作者(Author): 衣程远,孙冰玉,刘琳琳,高远,廉文涛,朱颖,朱秀清

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