Abstract：
Soybean protein isolate (SPI) is a highly functional protein source used in various food applications, such as emulsion, gelatin, and food packaging. However, its commercial application may be limited due to its poor mechanical properties, barrier properties, and high water sensitivity. Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance. This paper reviews the recent studies on glycosylation modification of SPI, including its quantification method, structural improvements, and enhancement of its functional properties, such as solubility, gelation, emulsifying, and foaming. The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity. This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields.
摘要：
大豆分离蛋白（SPI）是一种高度功能性的蛋白质来源，用于各种食品应用。如乳液，明胶,食品包装。然而,由于其机械性能差，其商业应用可能受到限制，阻隔性能,和高的水敏感性。研究表明,通过糖基化修饰SPI可以增强其功能特性和生物活性,导致更好的应用程序性能。本文综述了近年来SPI的糖基化修饰研究,包括它的量化方法，结构改进，并增强其功能特性，如溶解度，凝胶化,乳化,和泡沫。该综述还讨论了糖基化如何影响SPI的生物活性，如它的抗氧化和抗菌活性。本综述旨在为进一步研究糖基化修饰提供参考,为SPI在各个领域的应用奠定基础。
