Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications

Mengying Li, Xinran Hou, Lisong Lin, Fatang Jiang, Dongling Qiao, Fengwei Xie

Research output: Journal PublicationReview articlepeer-review

27 Citations (Scopus)

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.

Original languageEnglish
Article number125217
JournalInternational Journal of Biological Macromolecules
Volume243
DOIs
Publication statusPublished - 15 Jul 2023
Externally publishedYes

Keywords

  • Food applications
  • Gelling mechanisms
  • Hydrogels
  • Legume proteins
  • Polysaccharides

ASJC Scopus subject areas

  • Structural Biology
  • Biochemistry
  • Molecular Biology

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