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Legume Protein-Based Hydrogel Intermolecular Forces: Measurement, Modification, and Food Applications.
Bin Zhu1, Xumei Feng1, Yang Li1,2,3
1College of Food Science, Northeast Agricultural University, Harbin, China.
Comprehensive Reviews in Food Science and Food Safety
|March 10, 2026
Summary
Understanding legume protein hydrogel intermolecular forces is key for improving plant-based foods. Adjusting these forces enhances texture, quality, and applications in food and biomedical fields.
Area of Science:
- Food Science
- Materials Science
- Biochemistry
Background:
- Legume proteins are vital for plant-based food development due to their functional properties.
- Intermolecular forces, including hydrogen bonds, hydrophobic interactions, and disulfide bonds, govern legume protein hydrogel structure and quality.
- Understanding these forces is crucial for optimizing hydrogel properties.
Purpose of the Study:
- To detail the types and determination methods of intermolecular forces in legume protein hydrogels.
- To explore factors influencing these forces, such as preparation methods and pre-treatments.
- To investigate the impact of incorporating other ingredients and protein fibrillation on hydrogel characteristics.
Main Methods:
- Review of literature on legume protein hydrogel formation and characterization.
- Analysis of various protein pre-treatment techniques (physical, chemical, enzymatic hydrolysis, fibrillation).
- Examination of the effects of adding active ingredients like polyphenols, polysaccharides, and other proteins.
Main Results:
- Gel preparation methods significantly influence the textural properties of legume protein hydrogels.
- Pre-treatment methods, particularly ultrasonic treatment, effectively enhance hydrogel properties.
- Incorporating specific ingredients and protein fibrillation further improves hydrogel applications in food and biomedical sectors.
Conclusions:
- Regulating intermolecular forces in legume protein hydrogels is essential for controlling bioactive component release and developing diverse food products.
- Mastering these mechanisms will elevate the quality and innovation of legume protein-based products to meet consumer demands.
- This research provides insights for advancing legume protein hydrogel technology in various applications.
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