食品工业科技2025，Vol.46Issue(2)：9-16,8.DOI:10.13386/j.issn1002-0306.2024030372
阳离子对大豆蛋白及其组分凝胶特性影响的研究进展
Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions
摘要
Abstract
Soy proteins are a popular alternative to animal proteins and contain all the essential amino acids.Their excellent gel properties make them useful in processing industries,including the production of tofu,soy yogurt,3D food printing,and biological materials.Cation induction is a commonly used method to enhance the gel properties of soy proteins,with the type and concentration of cations influencing the structural properties of soy protein gels.This article explores the effects of different cations on soy protein gel formation and their fractions.It also summarizes the effects of cations on soy protein and its fractions in terms of aggregation and gelling.Finally,the article outlines the mechanism of cation-induced soy protein gelation,providing a valuable reference for the effective use of soy protein gel products.关键词
大豆分离蛋白/热诱导/阳离子诱导/凝胶特性/凝胶形成机制Key words
soy protein isolates/heat-induced/cation-induced/gel properties/gel formation mechanisms分类
轻工纺织引用本文复制引用
黄雨洋,刘纪元,朱颖,孙冰玉,刘琳琳,吕铭守,朱秀清..阳离子对大豆蛋白及其组分凝胶特性影响的研究进展[J].食品工业科技,2025,46(2):9-16,8.基金项目
黑龙江省自然基金联合引导项目(LH2023C064) （LH2023C064）
哈尔滨商业大学科研启动支持计划项目(22BQ16) （22BQ16）
黑龙江省博士后科研启动金项目(BS0052). （BS0052）
