大豆蛋白的热处理改性有助于提高其功能特性及生物有效利用率，从而拓宽其在食品工业中作为配料应用的范围。热处理主要通过对大豆蛋白热聚集行为的影响，从而达到影响大豆蛋白功能性质及生物有效利用率的目的。因此，本文拟对大豆蛋白的热处理改性及大豆蛋白（包括大豆分离蛋白、大豆球蛋白及大豆伴球蛋白）的热聚集行为的研究进展进行综述。希望通过对上述方面的综述，能为广大科研人员及企业生产单位提供一定的借鉴。

Soy protein modification by heat treatment is helpful to improve the functional properties and biological utilization rate, so as to broaden its application in the food industry as food ingredients. heat treatments on soybean protein may affect its thermal aggregation behavior, thus modifying its functional properties and biological utilization rate. Therefore, this paper focused on the progress of soy protein modification by heat treatment and soy protein thermal aggregation behavior (including soy protein Isolates, soy globulin and soy β-conglycinin), providing some help for the number of scientific researchers and production corporations.

国家自然科学基金项目(21076087)