亲水胶体对植物蛋白凝胶影响的研究进展

凝胶性作为植物蛋白重要的功能特性之一,对改善食品加工品质具有重要影响。但多数植物蛋白凝胶对pH、温度和离子强度等环境因素敏感,导致其凝胶制品存在黏结性不强、纹理结构差、成品率低等问题,在食品加工中的应用受到限制。亲水胶体具有较好的凝胶性、增稠性和稳定性,利用亲水胶体对植物蛋白凝胶进行改性,日益受到广泛关注。本文综述了植物蛋白和亲水胶体的凝胶机制,离子型、非离子型亲水胶体、复配亲水胶体与植物蛋白共混凝胶的性质,及温度、pH、离子强度、亲水胶体与蛋白比例及混合方式对亲水胶体-植物蛋白共混凝胶体系稳定性的影响,以期对植物蛋白凝胶制品加工与利用提供理论依据。

Progress in investigating the effects of hydrophilic colloids on plant protein gels

As one of the important functional properties of plant protein, gel has an important impact on improving the quality of food processing. However, most plant protein gel are sensitive to environmental factors such as pH, temperature and ionic strength, which lead to problems such as weak adhesion, poor texture structure and low yield of gel products, and their application in food processing is limited. Hydrophilic colloid has good gel property, thickening property and stability. The modification of plant protein gel by using hydrophilic colloid has attracted more and more attention. This paper reviewed the gel mechanism of plant protein and hydrocolloids, the properties of ionic and non-ionic hydrocolloids, compound hydrocolloids and plant protein blended gel, and the effects of temperature, pH, ionic strength, the ratio of hydrocolloids to protein, and the mixing method on the stability of the hydrocolloids plant egg white blended gel system, in order to provide a theoretical basis for the processing and utilization of plant protein gel products.