Page 14 - 《食品科学技术学报》2020年第3期
P. 14

第 38 卷 第 3 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 刘新旗等: 大豆蛋白与大豆肽的生物活性及加工特性研究进展                                   9


   [42]摇 WU L W, CHEN N. Progress in understanding the  [51]摇 CHOVE B E, GRANDISONA S, LEWIS M J. Some
         mechanism of exercise鄄induced fatigue and its regulation  functional properties of fractionated soy protein isolates
         by soybean peptide[J]. Food Science, 2019,40(17):  obtained by microfiltration [ J ]. Food Hydrocolloids,
         302 - 308.                                        2007, 21:1379 - 1388.
   [43]摇 LIU W W, HOU T, ZHANG X, et al. TGF鄄beta1 /  [52]摇 WAN Z L, WANG J M, WANG L Y, et al. Enhanced
         Smad7 signaling pathway and cell apoptosis: two key as鄄  physical and oxidative stabilities of soy protein鄄based
         pects of selenium鄄biofortified soybean peptide attenuating  emulsions by incorporation of a water鄄soluble stevioside鄄
         liver fibrosis[ J]. Journal of Functional Foods, 2019,  resveratrol complex [ J ]. Journal of Agricultural and
         63:103583.                                        Food Chemistry, 2013,61:4433 - 4440.
   [44]摇 LIU X S, WANG L, CAI Z Z, et al. Inhibition of soy鄄  [53]摇 陈曦娟. 大豆蛋白挤压组织化及特性研究[D]. 天
         bean oligopeptides on proliferation HEPG2 cells [ J].  津:天津科技大学, 2012.
         Acta Nutrimenta Sinica, 2019,41(3):287 - 292.     CHEN X J. Study on extrusion texturization and proper鄄
   [45]摇 周勇, 陈烨, 王权, 等. 大豆肽的解酒作用及其机制                       ties of soybean protein[D]. Tianjin:Tianjin University

         研究[J]. 中药材, 2014,37(6):1033 - 1036.               of Science and Technology, 2012.
         ZHOU Y, CHEN Y, WANG Q, et al. Anti鄄hangover  [54]摇 刘永, 周家华, 曾颢, 等. 大豆蛋白的挤压组织化及
         effect of soybean peptide and its mechanism[ J]. Chi鄄  其应用[J]. 西部粮油科技, 2002(6):49 - 52.
         nese Herbal Medicine, 2014,37(6):1033 - 1036.     LIU Y, ZHOU J H, ZENG H,et al. Extrusion organiza鄄
   [46]摇 赵博雅, 赵芬, 刘新旗, 等. 大豆多肽营养干预对预                       tion of soybean protein and its application[J]. Western
         防和治疗尾吊模拟失重大鼠肌肉萎缩的作用[J]. 食                         Grain and Oil Technology, 2002(6):49 - 52.
         品工业科技, 2019,40(16):266 - 273.               [55]摇 JONES O G. Recent advances in the functionality of
         ZHAO B Y, ZHAO F, LIU X Q, et al. Effect of soy鄄  non鄄animal鄄sourced proteins contributing to their use in
         bean peptide nutrition intervention on prevention and  meat analogs [ J]. Current Opinion in Food Science,
         treatment of muscle atrophy in tail鄄suspended simulated  2016(7):7 - 13.
         weightlessness rats [ J ]. Food Industry Technology,  [56]摇 张斌, 屠康. 传统肉类替代品:人造肉的研究进展
         2019,40(16):266 - 273.                            [J/ OL]. 食品工业科技 [2020鄄04鄄24]. http:椅 kns.
   [47]摇 韩丽英. 大豆蛋白凝胶特性对豆腐品质影响研究                            cnki. net/ kcms/ detail/ 11. 1759. TS. 20191212. 0845.
         [D]. 哈尔滨:东北农业大学, 2008.                            002. html.
         HAN L Y. Study on the effect of gel properties of soy鄄  ZHANG B, TU K. Research progress of artificial meat:
         bean protein on bean curd quality[D]. Harbin:North鄄  a traditional meat substitute [ J/ OL ]. Food Industry
         east Agricultural University, 2008.               Technology[2020鄄04鄄24]. http:椅kns. cnki. net/ kcms/
   [48]摇 康壮丽, 李斌, 马汉军, 等. 大豆分离蛋白添加方式                       detail/ 11. 1759. TS. 20191212. 0845. 002. html.
         对猪肉凝胶特性的影响[J]. 现代食品科技, 2016,                [57]摇 MOLINA V, MEDICI M, VALDEZ G F, et al. Soy鄄
         32(6):220 - 224.                                  bean鄄based functional food with vitamin B12鄄producing
         KANG Z L, LIN B, MAN H J, et al. Effect of different  lactic acid bacteria [ J]. Journal of Functional Foods,
         adding methods of soybean protein isolate on gel proper鄄  2012, 4(4): 831 - 836.
         ties of pork[J]. Modern Food Science and Technology,  [58]摇 Markets and Markets. Plant鄄based meat market by
         2016,32(6):220 - 224.                             source (soy, wheat, pea, quinoa, oats, beans, nuts),
   [49]摇 罗通彪. 大豆分离蛋白对鱼糜凝胶特性的影响[J].                         product ( burger patties, sausages, strips & nuggets,
         食品工程, 2015(4):37 - 40.                            meatballs ), type ( pork, beef, chicken, fish ),
         LUO T B. Effect of soy protein isolate on gel properties  process, and region鄄global forecast to 2025 [ R/ OL].
         of surimi[J]. Food Engineering, 2015(4):37 - 40.  Business Wire( English) [2019鄄04鄄24]. https:椅www.
   [50]摇 JAMBRAK A R, LELAS V, MASON T J, et al. Physi鄄    research and markets. com/ r/ yxisaq.
         cal properties of ultrasound treated soy proteins [ J].  [59]摇 欧雨嘉, 郑明静, 曾红亮, 等. 植物蛋白肉研究进展
         Journal of Food Engineering, 2009,93:386 - 393.   [J/ OL]. 食品与发酵工业[2020鄄04鄄21]. https:椅doi.
   9   10   11   12   13   14   15   16   17   18   19