A Review of Gelation of Plant Proteins and Their Influencing Factors
D. Hui, Wenting Liang, Rong Wang, Xiao Feng, Xiaozhi Tang
Abstract
ABSTRACT Plant protein is a sustainable and important protein source. It alters the structure and characteristics of multi‐component foods through a variety of interactions with other ingredients. Among their functional attributes, the gelling property is particularly significant, which refers to its capacity to form gels under various conditions. This property enables plant proteins to be widely used in food processing, such as dairy products, meat products, and baked goods. Gelling properties of proteins are crucial to the texture and taste of food, contributing to a more palatable product. In recent years, the structural and functional modification of plant protein gels has become a hot topic. This review mainly aims to provide an overview of plant protein extraction technologies, gelling properties of plant proteins, and their influencing factors, which focus on the research progress of plant protein gels and serve as a reference for the development and application of plant protein gel products.