Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein

ZHU Xiuqing; DENG Xiaoqi; ZHU Ying; WANG Xiquan; LI Yuling; XIA Xiaoyu

doi:10.13386/j.issn1002-0306.2022030372

Volume 44 Issue 6

Mar. 2023

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Science and Technology of Food Industry > 2023 > 44(6): 405-414. > DOI: 10.13386/j.issn1002-0306.2022030372

ZHU Xiuqing, DENG Xiaoqi, ZHU Ying, et al. Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein[J]. Science and Technology of Food Industry, 2023, 44(6): 405−414. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030372.

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Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein

1.
College of Food Engineering, Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
2.
Food Science College of Northeast Agricultural University, Harbin 150030, China
3.
Harbin Central Red Group Co., Ltd., Harbin 150010, China
4.
Soybean Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China

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Received Date: March 29, 2022
Available Online: January 09, 2023

Graphical Abstract

Abstract

Abstract

As one of the important food crops in China, soybean has a high nutritional value. Gelation is of great interest as an important functional property of soybean isolate proteins. Soy protein is mostly used as an encapsulation carrier for a variety of complexes such as water molecules, sugars, lipids and unstable small molecule active substances in products, but the natural gel products of soy protein have problems such as loose structure and low yield, which greatly limits the application and development of its gel products. In this paper, the mechanism of gel formation from soy protein isolates is analyzed, and the intrinsic influencing factors such as soy protein conformation and composition, polysaccharide and lipid interactions and ionic strength, as well as the influence of external factors such as physical, chemical and biological factors on gel formation are discussed in depth and systematically analysed, with a view to providing a theoretical basis for the processing and utilization of soy protein gel products in the future.
- soybean protein isolate,
- 7S,
- 11S,
- gel,
- heat treatment

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References (93)

References

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Science and Technology of Food Industry

Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein

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