摘要
Abstract
The gelation properties of plant proteins,as one of their key functional characteristics,have been extensively utilized in meat product processing and plant-based beverage development.This paper systematically reviewed the physical approaches for constructing plant protein gel systems,including thermal induction,high-pressure processing,ultrasonic treatment,freeze-thaw cycling.Chemical methods such as pH shifting,metal ion induction,enzymatic induction for constructing plant protein gel systems were also reviewed.The critical factors influencing the properties of plant protein gels,including protein types,pH,temperature,ionic strength,were examined.Furthermore,current applications,limitations,and challenges of plant protein gels in food technology were elaborated.This comprehensive analysis aimed to provide theoretical insights for optimizing gelation mechanisms,expanding application domains of plant proteins,and advancing their utilization in novel food development.关键词
植物蛋白/凝胶/凝胶机理Key words
plant protein/gel/gelation mechanism分类
轻工纺织
