综述与专题评论

植物蛋白凝胶的构建及其在植物基肉制品中的应用与挑战

  • 何颖 ,
  • 饶哲楠 ,
  • 周杨洁 ,
  • 雷小娟 ,
  • 赵吉春 ,
  • 李洪海 ,
  • 明建
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学果蔬物流保鲜与营养品质调控研究中心,重庆,400715)
    3(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者:硕士研究生(明建教授为通信作者,E-mail:mingjian1972@163.com)

收稿日期: 2024-08-04

  修回日期: 2024-08-30

  网络出版日期: 2025-07-11

基金资助

国家自然科学基金面上项目(32472332,32272308)

Construction of plant protein gel and its application and challenges in plant-based meat products:A review

  • HE Ying ,
  • RAO Zhenan ,
  • ZHOU Yangjie ,
  • LEI Xiaojuan ,
  • ZHAO Jichun ,
  • LI Honghai ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control, Southwest University, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-08-04

  Revised date: 2024-08-30

  Online published: 2025-07-11

摘要

植物蛋白凝胶是由植物来源的蛋白质在水或其他适宜液体介质中,通过物理、化学或生物作用方式形成的固体或半固体物质。作为一种具有凝胶强度、弹性和保水性等功能特性的三维网络结构的物质,植物蛋白凝胶在构建植物肉,发展健康、环保的植物基肉类产品上发挥着巨大潜力。该文综述了植物蛋白的功能结构,梳理了各类植物蛋白凝胶的构建方法及优缺点,详细介绍了以植物蛋白凝胶为基础的植物肉构建技术,包括挤压技术、3D打印和纺丝技术,总结了植物蛋白凝胶在模拟肉质口感、营养成分等方面的技术挑战,并对植物蛋白凝胶在植物肉行业中的发展前景进行展望。

本文引用格式

何颖 , 饶哲楠 , 周杨洁 , 雷小娟 , 赵吉春 , 李洪海 , 明建 . 植物蛋白凝胶的构建及其在植物基肉制品中的应用与挑战[J]. 食品与发酵工业, 2025 , 51(12) : 370 -377 . DOI: 10.13995/j.cnki.11-1802/ts.040648

Abstract

As a three-dimensional network structure with functional properties such as gel strength, elasticity, and water retention, plant protein gel plays a huge potential in the construction of plant-based meat and the development of healthy and environmentally friendly plant-based meat products.In this paper, the functional structure of plant protein is reviewed, the construction methods and advantages and disadvantages of various plant protein gels are sorted out, the construction technology of plant protein gel based on plant protein gel is introduced in detail, including extrusion technology, 3D printing, and spinning technology, the technical challenges of plant protein gel in simulating meat taste and nutritional composition are summarized, and the development prospect of plant protein gel in the plant meat industry is prospected.

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