食品与发酵工业2025，Vol.51Issue(12)：370-377,8.DOI:10.13995/j.cnki.11-1802/ts.040648
植物蛋白凝胶的构建及其在植物基肉制品中的应用与挑战
Construction of plant protein gel and its application and challenges in plant-based meat products:A review
摘要
Abstract
As a three-dimensional network structure with functional properties such as gel strength,elasticity,and water retention,plant protein gel plays a huge potential in the construction of plant-based meat and the development of healthy and environmentally friendly plant-based meat products.In this paper,the functional structure of plant protein is reviewed,the construction methods and advantages and disadvantages of various plant protein gels are sorted out,the construction technology of plant protein gel based on plant protein gel is introduced in detail,including extrusion technology,3D printing,and spinning technology,the technical challenges of plant protein gel in simulating meat taste and nutritional composition are summarized,and the development prospect of plant protein gel in the plant meat in-dustry is prospected.关键词
蛋白凝胶/功能特性/植物肉Key words
protein gel/features/plant-based meat引用本文复制引用
何颖,饶哲楠,周杨洁,雷小娟,赵吉春,李洪海,明建..植物蛋白凝胶的构建及其在植物基肉制品中的应用与挑战[J].食品与发酵工业,2025,51(12):370-377,8.基金项目
国家自然科学基金面上项目(32472332,32272308) （32472332,32272308）
