WANG Xu-feng, WANG Yu-qi, LUO Kai-yun. Review on the Functional Properties of Mixed Soy-Animal Protein System[J]. Science and Technology of Food Industry, 2020, 41(22): 358-363,370. DOI: 10.13386/j.issn1002-0306.2020030277
Citation: WANG Xu-feng, WANG Yu-qi, LUO Kai-yun. Review on the Functional Properties of Mixed Soy-Animal Protein System[J]. Science and Technology of Food Industry, 2020, 41(22): 358-363,370. DOI: 10.13386/j.issn1002-0306.2020030277

Review on the Functional Properties of Mixed Soy-Animal Protein System

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  • Received Date: March 22, 2020
  • Available Online: November 29, 2020
  • In recent years, the usage of plant protein, especially soybean protein partially replaced animal protein in the field of food processing has been widely concerned. At present, numerous studies have shown that soybean protein and certain animal proteins have synergistic effects on the functional properties of the mixed system under certain conditions, such as effective regulation of gel structure, enhancement of gel strength, improvement of mechanical properties of protein films, and stable emulsion and foam. Therefore, this paper reviews the behavior and mechanism of the mixed system of soybean protein and common animal protein (such as milk protein, myofibril protein and collagen), which provides useful information for the research and application of the functional properties of soybean-animal mixed protein in food industry.
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