Page 15 - 《食品科学技术学报》2020年第3期

1 0 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2020 年 5 月

org/ 10. 13995 / j. cnki. 11鄄1802 / ts. 023823. mentation Industry[2020鄄04鄄21]. https:椅doi. org/ 10.
OU Y J, ZHENG M Z, ZENG H L, et al. Research pro鄄 13995 / j. cnki. 11鄄1802 / ts. 023823.
gress of vegetable protein meat[J/ OL]. Food and Fer鄄

Research Progress on Biological Activity and Processing
Characteristics of Soybean Protein and Peptides

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LIU Xinqi,摇 XIA Shaoqi,摇 ZHANG Chi
(School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)

Abstract: Soybeans provide a low鄄cost protein source with good nutrition and physicochemical properties.
In the processing of soybeans, soybean protein and peptides are very important products. Due to its non鄄
negligible use value in the prevention and alleviation of certain diseases, it has attracted the attention of
domestic and oversea researchers and consumers. As an important source of high鄄quality protein, it has
broad development prospects in the food industry and other fields. This article introduced the production
process and physiological activity of soybean protein and peptides, and discussed the edible safety and
processing characteristics of soybean protein. The differences between the traditional technology and new
technology of soybean protein isolate and soybean peptides were compared respectively, and the
advantages of the new technology were proposed, which provided a new idea for the production and
processing of soybean protein and peptides. The biological activities of soybean protein and peptides were
mainly introduced, including diverse biological activities such as reducing cholesterol, regulating
immunity, improving osteoporosis and regulating the balance of intestinal microflora, and summarized the

novel bioactivity direction of the current research. Meanwhile, it also introduced the good gelation,
emulsification and organization of soybean protein processing characteristics, especially the domestic
problems and future research directions of textured soybean protein (artificial meat).

Keywords: soybean protein; soybean peptide; production technology; edible safety; biological activity;
processing characteristics

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