Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein
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...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030372 |
| _version_ | 1827992092743303168 |
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| author | Xiuqing ZHU Xiaoqi DENG Ying ZHU Xiquan WANG Yuling LI Xiaoyu XIA |
| author_facet | Xiuqing ZHU Xiaoqi DENG Ying ZHU Xiquan WANG Yuling LI Xiaoyu XIA |
| author_sort | Xiuqing ZHU |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T02:18:41Z |
| format | Article |
| id | doaj.art-9a0ec1b09df845f28ef5b6b30889f3e6 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-10T02:18:41Z |
| publishDate | 2023-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-9a0ec1b09df845f28ef5b6b30889f3e62023-03-13T08:20:01ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-03-0144640541410.13386/j.issn1002-0306.20220303722022030372-6Advances in the Gel Preparation and Its Affecting Factors of Soybean ProteinXiuqing ZHU0Xiaoqi DENG1Ying ZHU2Xiquan WANG3Yuling LI4Xiaoyu XIA5College of Food Engineering, Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, ChinaCollege of Food Engineering, Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, ChinaCollege of Food Engineering, Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, ChinaFood Science College of Northeast Agricultural University, Harbin 150030, ChinaHarbin Central Red Group Co., Ltd., Harbin 150010, ChinaCollege of Food Engineering, Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, ChinaAs 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030372soybean protein isolate7s11sgelheat treatment |
| spellingShingle | Xiuqing ZHU Xiaoqi DENG Ying ZHU Xiquan WANG Yuling LI Xiaoyu XIA Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein Shipin gongye ke-ji soybean protein isolate 7s 11s gel heat treatment |
| title | Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein |
| title_full | Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein |
| title_fullStr | Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein |
| title_full_unstemmed | Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein |
| title_short | Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein |
| title_sort | advances in the gel preparation and its affecting factors of soybean protein |
| topic | soybean protein isolate 7s 11s gel heat treatment |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030372 |
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