Food and Fermentation Industries >

2025 , Vol. 51 >Issue 5: 351 - 360

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039942

Advances in characterization of physically-enzymatically coupled modified soy protein gels

  • YU Mengli ,
  • CHEN Yu ,
  • LIN Fengyan ,
  • CHEN Fusheng
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  • 1(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)
    2(Shandong Chemsta Machinery Manufacturing Co.Ltd., Jining 272000, China)
    3(Zhongyuan Food Laboratory, Luohe 462000, China)

Received date: 2024-05-20

  Revised date: 2024-07-05

  Online published: 2025-03-28

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Abstract

As a high-quality natural plant protein resource, soybean protein not only contains good nutritional value but also possesses unique functional characteristics.As an important functional property of soybean protein, gelation has attracted much attention, but the natural gel products made from soybean protein have the problems of poor stability and low mechanical strength, which limits the application and development of this kind of gel products.Therefore, it is crucial to improve gel properties of the soybean protein products to meet the diversified needs of the market.In this review, the effects of physical modification, enzyme modification, and physical-enzyme coupling modification on the properties of soybean protein gel were reviewed, the internal relationship between different modification methods and “processing parameters-protein structure-product properties” of soybean protein gel was summarized, and the mechanism behind the effect of physical-enzyme coupling modification on the properties of soybean protein gel was clarified.Hence, this study provides a theoretical basis and technical support for the development of high-quality soybean protein gel products.

Key words： soybean protein; physical modification; enzyme modification; gel characteristics; physical-enzyme coupling modification

Cite this article

YU Mengli , CHEN Yu , LIN Fengyan , CHEN Fusheng . Advances in characterization of physically-enzymatically coupled modified soy protein gels[J]. Food and Fermentation Industries, 2025 , 51(5) : 351 -360 . DOI: 10.13995/j.cnki.11-1802/ts.039942

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