Research Progress on Gel Characteristics and Application of Mung Bean Proteins
Mung bean proteins have become a new source that can replace animal and soybean proteins due to their high nutritional value and health benefits, and have ideal functional characteristics. As one of their important functional properties, the gel properties of mung bean proteins are widely used in fo...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-02-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-035.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832539740469985280 |
|---|---|
| author | SUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing |
| author_facet | SUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing |
| author_sort | SUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing |
| collection | DOAJ |
| description | Mung bean proteins have become a new source that can replace animal and soybean proteins due to their high nutritional value and health benefits, and have ideal functional characteristics. As one of their important functional properties, the gel properties of mung bean proteins are widely used in food processing. It is found that the gel properties of mung bean proteins can be enhanced by adding different exogenous substances or by different modification methods to meet the needs of food processing. In this paper, the formation mechanism of mung bean protein gels, the effects of different exogenous additives and processing technologies on the structure and gel characteristics of mung bean proteins are dissected, and the current status of research on the gel characteristics of mung bean proteins is summarized. Finally, the application of the gel characteristics of mung bean proteins in foods is summarized, aiming at providing a reference for furthering the application of mung bean proteins in the food industry. |
| format | Article |
| id | doaj-art-3471c5e3464f4b4483b946877bbb83f3 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-3471c5e3464f4b4483b946877bbb83f32025-02-05T09:08:34ZengChina Food Publishing CompanyShipin Kexue1002-66302025-02-0146331832710.7506/spkx1002-6630-20240801-008Research Progress on Gel Characteristics and Application of Mung Bean ProteinsSUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing0(Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China)Mung bean proteins have become a new source that can replace animal and soybean proteins due to their high nutritional value and health benefits, and have ideal functional characteristics. As one of their important functional properties, the gel properties of mung bean proteins are widely used in food processing. It is found that the gel properties of mung bean proteins can be enhanced by adding different exogenous substances or by different modification methods to meet the needs of food processing. In this paper, the formation mechanism of mung bean protein gels, the effects of different exogenous additives and processing technologies on the structure and gel characteristics of mung bean proteins are dissected, and the current status of research on the gel characteristics of mung bean proteins is summarized. Finally, the application of the gel characteristics of mung bean proteins in foods is summarized, aiming at providing a reference for furthering the application of mung bean proteins in the food industry.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-035.pdfmung bean proteins; gel characteristics; exogenous additives; processing mode; application |
| spellingShingle | SUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing Research Progress on Gel Characteristics and Application of Mung Bean Proteins Shipin Kexue mung bean proteins; gel characteristics; exogenous additives; processing mode; application |
| title | Research Progress on Gel Characteristics and Application of Mung Bean Proteins |
| title_full | Research Progress on Gel Characteristics and Application of Mung Bean Proteins |
| title_fullStr | Research Progress on Gel Characteristics and Application of Mung Bean Proteins |
| title_full_unstemmed | Research Progress on Gel Characteristics and Application of Mung Bean Proteins |
| title_short | Research Progress on Gel Characteristics and Application of Mung Bean Proteins |
| title_sort | research progress on gel characteristics and application of mung bean proteins |
| topic | mung bean proteins; gel characteristics; exogenous additives; processing mode; application |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-035.pdf |
| work_keys_str_mv | AT sunbingyufuyuxinhuangyuyangliulinlinlumingshouzhuyingguoruqizhuxiuqing researchprogressongelcharacteristicsandapplicationofmungbeanproteins |