Advances in Research on the Effects of Dietary Fiber on Protein Gel Properties

被引：0
作者：
Lian W. [1 ]
Huang Y. [1 ]
Li Y. [2 ]
Wang X. [3 ]
Qu M. [1 ]
Zhu X. [1 ]
机构：
[1] College of Food Engineering, Harbin University of Commerce, Harbin
[2] Harbin Zhongyanghong Group Co., Ltd., Harbin
[3] Heilongjiang Green Food Science Research Institute, Harbin
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 09期
关键词：
dietary fiber; gel properties; protein gels;
D O I：
10.7506/spkx1002-6630-20220509-104
中图分类号：
学科分类号：
摘要：
Protein gels are three-dimensional protein networks with high moisture content, which have been widely applied in several fields such as food, medicinal, and industrial sectors. Gel texture can be improved by adding dietary fiber due to its good physical, chemical and physiological properties, which has become the focus of attention of researchers. In order to better understand recent progress in research on dietary fiber-protein composite gels, this paper focuses on the classification, structure and functional characteristics of dietary fiber, and summarizes the current state of knowledge on the effect and mechanism of dietary fiber on the characteristics of protein gels. Moreover, it gives an overview of the application of fiber-protein gels in the fields of food and medicine and predicts future development directions. This paper will provide a basis for the preparation and application of fiber-protein gels. © 2023 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码：340 / 348
页数：8
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