Research Progress of Soybean Protein Hydrogels

SU Dan; SONG Ziyue; YANG Yang; WANG Bing; LIU Linlin; BIAN Xin; SHI Yanguo; ZHANG Xiumin; YU Wenli; ZHANG Na

doi:10.13386/j.issn1002-0306.2020120155

Volume 43 Issue 3

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(3): 402-410. > DOI: 10.13386/j.issn1002-0306.2020120155

SU Dan, SONG Ziyue, YANG Yang, et al. Research Progress of Soybean Protein Hydrogels[J]. Science and Technology of Food Industry, 2022, 43(3): 402−410. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120155.

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Research Progress of Soybean Protein Hydrogels

1.
College of Food Engineering, Harbin University of Commerce, Harbin 150000, China
2.
Beijing Academy of Food Sciences, Beijing 100000, China
3.
Heilongjiang Provincial Quality Supervision and Inspection Institute, Harbin 150028, China

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Received Date: December 17, 2020
Available Online: December 06, 2021

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Abstract

Abstract

Soybean protein is a kind of high quality plant protein resource which has great gelatability, biocompatibility and safety. It is also one of the main sources for preparing protein-based hydrogel materials. The latest research progress of hydrogels based on soybean protein is summarized in this paper. After a brief introduction of soybean protein and its structure, the main preparation methods and gel mechanism of soybean protein hydrogels are discussed. The application of soybean protein hydrogels in food industry is summarized, the existing problems and future research directions of soybean protein hydrogels are put forward to provide theoretical basis for preparing higher performance soybean protein hydrogels and promoting its wide application in the food field.
- soy protein,
- hydrogel,
- preparation method,
- gel mechanism,
- application

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References

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