高压均质技术对大豆蛋白结构和发酵特性影响研究进展

近年来，随着“植物基”食品的研究热情高涨，有关大豆基发酵酸奶的研究逐渐受到人们的青睐。在食品工业中常利用高压均质技术对大豆蛋白乳液进行改性，使其表现出优良的加工特性。大豆在高压均质作用下，蛋白聚集体结构展开，多肽链上各亚基发生解离、重排。蛋白质结构的变化导致其表面疏水性增加，溶解度、乳液稳定性增强。高压均质通过改善大豆蛋白的构象，使酸豆乳的持水力增强，感官品质提升。本文主要概述了有关高压均质技术对大豆蛋白质构象及发酵特性影响的国内外研究进展，并分析了该领域的发展趋势，为大豆酸乳的深入研究提供一定的帮助。

Research Progress on Effects of High Pressure Homogenization on Structure and Fermentation Characteristics of Soy Protein

In recent years, with the enthusiasm of research on "plant-based" food, the research on soy-based fermented yoghurt is gradually favored by people. In the food industry, soybean protein emulsion is often modified by high pressure homogenization technology to show excellent processing properties. Under the action of high pressure homogenization, the structure of protein aggregates unfolds, and the subunits on the polypeptide chain are dissociated and rearranged. High pressure homogenization can enhance the water holding capacity and sensory quality of sour soybean milk by improving the conformation of soybean protein. This paper mainly summarizes the research progress at home and abroad on the effects of high protein pressure homogenization on the conformation and fermentation characteristics of soybean protein, and analyzes the development trend in this field, which provides some help for the further study of soybean yoghurt.