阳离子对大豆蛋白及其组分凝胶特性影响的研究进展
Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions
黄雨洋 1刘纪元 1朱颖 1孙冰玉 1刘琳琳 1吕铭守 1朱秀清1
作者信息
- 1. 哈尔滨商业大学食品工程学院,黑龙江省普通高校食品科学与工程重点实验室,黑龙江省谷物食品与谷物资源综合加工重点实验室,黑龙江哈尔滨 150076
- 折叠
摘要
大豆蛋白含有人体全部的必需氨基酸,是替代动物性蛋白质的优选,由于其出色的凝胶特性,常被应用于豆腐、大豆酸奶、3D食品打印和生物材料等加工行业.添加阳离子是优化大豆蛋白凝胶特性的常用方法,阳离子的类型和浓度影响大豆蛋白凝胶的结构特性.本文重点综述了不同阳离子对大豆蛋白及其组分形成凝胶的影响,同时从聚集和胶凝的角度归纳了阳离子对大豆蛋白及其组分的影响,总结了阳离子诱导的大豆蛋白凝胶化机制,为设计高效利用的大豆蛋白凝胶产品提供参考.
Abstract
Soy proteins are a popular alternative to animal proteins and contain all the essential amino acids.Their excellent gel properties make them useful in processing industries,including the production of tofu,soy yogurt,3D food printing,and biological materials.Cation induction is a commonly used method to enhance the gel properties of soy proteins,with the type and concentration of cations influencing the structural properties of soy protein gels.This article explores the effects of different cations on soy protein gel formation and their fractions.It also summarizes the effects of cations on soy protein and its fractions in terms of aggregation and gelling.Finally,the article outlines the mechanism of cation-induced soy protein gelation,providing a valuable reference for the effective use of soy protein gel products.
关键词
大豆分离蛋白/热诱导/阳离子诱导/凝胶特性/凝胶形成机制Key words
soy protein isolates/heat-induced/cation-induced/gel properties/gel formation mechanisms引用本文复制引用
出版年
2025
国家科技期刊平台
NSTL
万方数据