Research Progress of Soybean Protein Gels at Subunit Level

Hongling FU; Hongliang FAN; Bo LYU; He SUN; Dandan SHAN; Hansong YU

doi:10.13386/j.issn1002-0306.2020050338

Volume 42 Issue 7

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(7): 382-389. > DOI: 10.13386/j.issn1002-0306.2020050338

FU Hongling, FAN Hongliang, LYU Bo, et al. Research Progress of Soybean Protein Gels at Subunit Level[J]. Science and Technology of Food Industry, 2021, 42(7): 382−389. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050338.

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Research Progress of Soybean Protein Gels at Subunit Level

Hongling FU^{1, 2,},
Hongliang FAN^{1, 2},
Bo LYU^{2, 3},
He SUN^{1, 2},
Dandan SHAN^{1, 2},
Hansong YU^{1, 2, ,}

1.
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
2.
Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
3.
College of Food Science, Northeast Agricultural University, Harbin 150030, China

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Received Date: May 27, 2020
Available Online: January 27, 2021

Graphical Abstract

Abstract

Abstract

β-conglycinin (7S globulin) and glycinin (11S globulin) are the main components in soy protein. Processing characteristics of soybean are affected by different subunit compositions of soy protein. Gelling behavior is the subject of this study. In this review, the composition and chemical structure of soy protein, the gelation mechanism of 7S globulin and 11S globulin are described. Meanwhile, the impact of subunit compositions on gel property and research progress of protein subunit-deficiency soybeans are summarized, which provides important theoretical guidance for the development and application of soybean protein products.
- soy protein,
- subunit,
- gel,
- subunit-deficiency

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References (74)

References

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