植物蛋白凝胶及其应用研究进展

Research Advance and Application of Vegetable Protein Gel

DOI：10.3969/j.issn.1673-1689.2013.11.002

中文关键词: 植物蛋白 凝胶 应用 研究进展

英文关键词: vegetables protein gel application research progress

基金项目:国家863计划项目(2013AA102203-7)

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中文摘要:

对近年来有关植物蛋白的凝胶机理、影响因素进行了综述,在此基础上,阐述了植物蛋白凝胶在食品领域及非食品领域的应用,提出了目前存在的研究空白及问题,为深入研究植物蛋白材料的应用及其降解机制、扩充植物蛋白的应用领域提供一些理论参考。

英文摘要:

The article reviews the recent research developments in gelation mechanism,influencing factors and research methods. On this basis,the application of vegetables protein gelation is stated in the field of food and others. Then the main problems in this research field have been presented,which were for the purpose of providing reference for further studying the degradation mechanism and the functional properties,extended the application of vegetables protein gelation.

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