Abstract：Although the alcohol extraction method is significant advantageous in extracting soy protein concentrate (SPC),
its application is limited by the poor functionalities of SPC extracted by it. This paper makes a brief description of physical,
chemical and enzymatic methods as well as genetic engineering for the modification of alcohol-extracted SPC by which the
functionalities are remarkably improved. Moreover, the modified SPC shows good oil holding capacity, and emulsification
and gelling properties when applied in meat products, while improving the texture and structure and reducing the production
costs. Thus, it is a low-cost and highly cost-effective soybean protein product.
樊永华. 醇法大豆浓缩蛋白改性及在肉制品中的应用[J]. 肉类研究, 2014, 28(2): 34-36.
FAN Yong-hua. Modification of Alcohol-Extracted Soy Protein Concentrate and Application in Meat Products: A Review. Meat Research, 2014, 28(2): 34-36.
2014, Vol. 28 
