摘要
绿豆蛋白因其较高的营养价值和健康功效而成为可以替代动物蛋白和大豆蛋白的新型蛋白质来源,具有理想的功能特性。绿豆蛋白的凝胶特性作为其重要的功能特性之一,在食品加工过程中应用广泛。研究发现可以通过添加不同的外源物质或通过不同的改性方法增强绿豆蛋白的凝胶特性,使其满足食品加工需求。本文对绿豆蛋白凝胶的形成机理、不同外源添加物及加工技术对绿豆蛋白结构以及凝胶特性产生的影响进行详细分析,综述了绿豆蛋白凝胶特性的研究现状,最后总结了绿豆蛋白的凝胶特性在食品中的应用,旨在为绿豆蛋白在食品工业的进一步应用提供参考。
Mung bean proteins have become a new source that can replace animal and soybean proteins due to their high nutritional value and health benefits,and have ideal functional characteristics.As one of their important functional properties,the gel properties of mung bean proteins are widely used in food processing.It is found that the gel properties of mung bean proteins can be enhanced by adding different exogenous substances or by different modification methods to meet the needs of food processing.In this paper,the formation mechanism of mung bean protein gels,the effects of different exogenous additives and processing technologies on the structure and gel characteristics of mung bean proteins are dissected,and the current status of research on the gel characteristics of mung bean proteins is summarized.Finally,the application of the gel characteristics of mung bean proteins in foods is summarized,aiming at providing a reference for furthering the application of mung bean proteins in the food industry.
作者
孙冰玉
付雨欣
黄雨洋
刘琳琳
吕铭守
朱颖
郭汝杞
朱秀清
SUN Bingyu;FU Yuxin;HUANG Yuyang;LIU Linlin;LÜMingshou;ZHU Ying;GUO Ruqi;ZHU Xiuqing(Key Laboratory of Food Science and Engineering of Heilongjiang Province,Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province,College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)
出处
《食品科学》
EI
CAS
北大核心
2025年第3期318-327,共10页
Food Science
基金
黑龙江省“百千万”工程科技重大专项(2021ZX12B04)
黑龙江省“双一流”学科协同创新成果建设项目(LJGXCG2022-084)
黑龙江省自然基金项目(LH2023C064)。
关键词
绿豆蛋白
凝胶特性
外源添加物
加工方式
应用
mung bean proteins
gel characteristics
exogenous additives
processing mode
application
作者简介
第一作者:孙冰玉(1978-)(ORCID:0000-0002-7234-9266),女,教授,博士,研究方向为大豆化学及加工技术。E-mail:sby0451@163.com;通信作者:朱秀清(1968-)(ORCID:0000-0001-7825-1449),女,教授,硕士,研究方向为蛋白质分子化学及大豆深加工。E-mail:xqzhuwang@163.com。
