Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications
Mengying Li, Xinran Hou, Lisong Lin, Fatang Jiang, Dongling Qiao, Fengwei Xie
International Journal of Biological Macromolecules
Abstract
For the development of innovative foods and nutritional fortification, research into food gel is essential. As two types of rich natural gel material, both legume proteins and polysaccharides have high nutritional value and excellent application potential, attracting wide attention worldwide. Research has focused on combining legume proteins with polysaccharides to form hybrid hydrogels as their combinations show improved texture and water retention compared to single legume protein or single polysaccharide gels, and these properties can be tailored for specific applications. This article reviews hydrogels of common legume proteins and discusses heat induction, pH induction, salt ion induction, and enzyme-induced assembly of legume protein/polysaccharide mixtures. The applications of these hydrogels in fat replacement, satiety enhancement, and delivery of bioactive ingredients are discussed. Challenges for future work are also highlighted.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
legume protein/polysaccharide hydrogels can be used for fat replacement, satiety enhancement, and delivery of bioactive ingredients
“The applications of these hydrogels in fat replacement, satiety enhancement, and delivery of bioactive ingredients are discussed”
legume proteins and polysaccharides improve texture and water retention
“both legume proteins and polysaccharides have high nutritional value and excellent application potential, attracting wide attention worldwide. Research has focused on combining legume proteins with po...”
hydrogels can be formed by heat induction, pH induction, salt ion induction, and enzyme-induced assembly
“This article reviews hydrogels of common legume proteins and discusses heat induction, pH induction, salt ion induction, and enzyme-induced assembly of legume protein/polysaccharide mixtures”