介绍了大豆多糖及酶改性磷脂的功能特性，并对其在食品、饮料及酒类中的应用进行了综述。
Introduced the functions and properties of Soybean Polysaccharides and Lysophospholipids, and summarized the applications of these two products in food, drink and alcohol.
本文主要介绍了磷脂的化学改性方法，例如：羟基化、氢化、酶水解、酰化等。
The methods of the modification of phospholipids were summarized, such as hydroxylation, hydrogenation, hydrolyzation, acetylation, and so on.
酶反应技术在油脂研究中已经得到了一定的应用，如酶法脱胶、 磷脂酶法改性、 生物燃料的研究等等。
Enzyme technology has been used in oil and fats research for years, such as enzyme degumming for oils, enzyme modification for lecithins and biodiesel productions.
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