摘要
大豆蛋白是一种优质的植物蛋白资源,具有良好的凝胶性、生物相容性和安全性,是制备蛋白基水凝胶材料的主要来源之一。本文概述了基于大豆蛋白的水凝胶最新研究进展;简单介绍了大豆蛋白及其结构后,讨论了当前大豆蛋白水凝胶主要的制备方法以及凝胶机制;总结了大豆蛋白水凝胶在食品领域的应用情况,并提出大豆蛋白水凝胶如今存在的问题及今后的研究方向,为制备具有更高性能的大豆蛋白基水凝胶及推动其在食品领域中的广泛应用提供理论依据。
Soybean protein is a kind of high quality plant protein resource which has great gelatability,biocompatibility and safety.It is also one of the main sources for preparing protein-based hydrogel materials.The latest research progress of hydrogels based on soybean protein is summarized in this paper.After a brief introduction of soybean protein and its structure,the main preparation methods and gel mechanism of soybean protein hydrogels are discussed.The application of soybean protein hydrogels in food industry is summarized,the existing problems and future research directions of soybean protein hydrogels are put forward to provide theoretical basis for preparing higher performance soybean protein hydrogels and promoting its wide application in the food field.
作者
苏丹
宋子悦
杨杨
王冰
刘琳琳
边鑫
石彦国
张秀敏
于文丽
张娜
SU Dan;SONG Ziyue;YANG Yang;WANG Bing;LIU Linlin;BIAN Xin;SHI Yanguo;ZHANG Xiumin;YU Wenli;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150000,China;Beijing Academy of Food Sciences,Beijing 100000,China;Heilongjiang Provincial Quality Supervision and Inspection Institute,Harbin 150028,China)
出处
《食品工业科技》
CAS
北大核心
2022年第3期402-410,共9页
Science and Technology of Food Industry
基金
国家重点研发计划资助(2016YFD0400402)。
关键词
大豆蛋白
水凝胶
制备方法
凝胶机制
应用
soy protein
hydrogel
preparation method
gel mechanism
application
