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

Lookup NU author(s): Professor David XieORCiD

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This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

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.

Publication metadata

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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