大豆科学2024，Vol.43Issue(1)：95-106,12.DOI:10.11861/j.issn.1000-9841.2024.01.095
大豆蛋白乳液凝胶研究进展
Review on Advance of Soy Protein Emulsion Gel
摘要
Abstract
Recently,emulsion gels,the unique three-dimensional network structure,have been widely used in food,pharmaceutical and cosmetics industries,which can protect bioactive ingredients,control the releasing of flavor and replace solid fat.As a natural plant protein,the emulsion gels made of soy protein have the advantages of good stability and high encapsulation efficiency,which can be used as a carrier for embedding and sustained releasing of bioactive substances.However,there are certain limitations in the preparation of emulsion gels made of individual soy protein formed by different processing methods,such as heating and enzymatic treatment.Thus,it is necessary to build a more stable and compact emulsion gels system combined with other natural polymers.This review introduces the preparation and formation mechanism of emulsion gels based on soy protein and its composite matrix.The effects of its internal and external factors,such as different gel compositions,particle size heating and pH,on its functional properties of soy protein emulsion gels are also in detailed.The application of soybean protein emulsion gels in food industry is summarized,which aims to provide theoretical basis for the development of industrialization development of soybean protein emulsion gels.关键词
大豆蛋白/乳液凝胶/影响因素/应用Key words
soy protein/emulsion gels/influence factor/application引用本文复制引用
陶然,李高林,范蓓,王凤忠..大豆蛋白乳液凝胶研究进展[J].大豆科学,2024,43(1):95-106,12.基金项目
国家大豆产业技术体系(CARS-04) （CARS-04）
中国农业科学院农产品加工研究所创新工程院所重点任务青年创新专项(CAAS-ASTIP-Q2022-IFST-12). （CAAS-ASTIP-Q2022-IFST-12）
