食品科学2025，Vol.46Issue(3)：318-327,10.DOI:10.7506/spkx1002-6630-20240801-008
绿豆蛋白的凝胶特性及应用研究进展
Research Progress on Gel Characteristics and Application of Mung Bean Proteins
摘要
Abstract
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.关键词
绿豆蛋白/凝胶特性/外源添加物/加工方式/应用Key words
mung bean proteins/gel characteristics/exogenous additives/processing mode/application分类
轻工纺织引用本文复制引用
孙冰玉,付雨欣,黄雨洋,刘琳琳,吕铭守,朱颖,郭汝杞,朱秀清..绿豆蛋白的凝胶特性及应用研究进展[J].食品科学,2025,46(3):318-327,10.基金项目
黑龙江省"百千万"工程科技重大专项(2021ZX12B04) （2021ZX12B04）
黑龙江省"双一流"学科协同创新成果建设项目(LJGXCG2022-084) （LJGXCG2022-084）
黑龙江省自然基金项目(LH2023C064) （LH2023C064）
