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Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
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.
Author(s): Li M, Hou X, Lin L, Jiang F, Qiao D, Xie F
Publication type: Article
Publication status: Published
Journal: International Journal of Biological Macromolecules
Year: 2023
Volume: 243
Print publication date: 15/07/2023
Online publication date: 05/06/2023
Acceptance date: 02/06/2023
Date deposited: 13/06/2023
ISSN (print): 0141-8130
ISSN (electronic): 1879-0003
Publisher: Elsevier
URL: https://doi.org/10.1016/j.ijbiomac.2023.125217
DOI: 10.1016/j.ijbiomac.2023.125217
Notes: Gold OA
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