植物蛋白凝胶性能的强化策略与机理研究进展

doi:10.3864/j.issn.0578-1752.2026.14.013

Abstract

Abstract:

With the global shift towards sustainable development and healthier dietary choices, plant proteins are gaining prominence as viable alternatives to animal proteins. However, the inherent weaknesses in the gelling properties of native plant proteins significantly limit their applications in high-value food and non-food industries. This review aimed to systematically summarize the latest advancements in reinforcement strategies and the mechanisms that enhance the gel properties of plant proteins. The objective was to inform the development of high-performance plant protein products and underpin related theoretical research, thereby promoting innovative applications in a wider array of fields and supporting the growth of sustainable food and material systems. To achieve this, a comprehensive search of the Web of Science, ScienceDirect, PubMed, and CNKI databases from 2015 to 2025 was conducted, using keywords like “plant protein gel”, “physical modification”, “enzymatic modification”, and “polysaccharide complexation”. The findings were supplemented through literature tracing and citation tracking, ultimately selecting high-quality studies for systematic analysis. This paper highlighted the foundational aspects of gel formation, various evaluation methods, and performance enhancement strategies for plant protein gels. It specifically focused on three primary reinforcement tactics: physical modifications (including thermal, ultrasonic, and high-pressure processing), chemical and enzymatic modifications (such as acylation, glycosylation, and transglutaminase cross-linking), and multi-component complexation (involving combinations with polysaccharides and polyphenols). Additionally, the emerging design strategies were explored, such as deep eutectic solvent (DES) engineering, double-network (DN) and interpenetrating network (IPN) structures, 4D-printed smart gels, and conductive/self-healing gels. These innovative approaches significantly enhanced the gel’s strength, stability, and functional diversity by leveraging energy inputs, precise covalent modifications, and intermolecular interactions. This marked a notable evolution from “passive performance enhancement” to “active function development”. However, the transition from laboratory research to industrial application presented significant challenges, such as balancing sensory attributes with nutritional value and navigating raw material variability and scalability issues. Future research should prioritize in-depth analyses of gelation kinetics and the rational design of gel properties. It should also encourage the intelligent integration of diverse strategies, explore alternative plant protein sources (such as microalgal, potato, and quinoa proteins), and establish effective connections between modification approaches and their applicable scenarios. Through interdisciplinary collaboration and the integration of industry, academia, and research efforts, plant protein gels are poised to become instrumental in areas, such as biomedicine, flexible electronics, and materials for a circular economy, thereby playing a critical role in the development of sustainable food and material systems.

Key words: plant protein, protein gel, gel reinforcement, modification strategy, mechanism, polysaccharide complexation, functional gels

YANG ShuaiLing, LI WenTing, XU Hui. Advances in Reinforcement Strategies and Mechanisms of Plant- Based Protein Gel Properties[J].Scientia Agricultura Sinica, 2026, 59(14): 3162-3184.

Figures/Tables 6

Fig. 1

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Table 1

Comparison of the action mechanisms and effects of major physical modification strategies for plant protein gels"

处理方法 Treatment method	核心机理 Core mechanism	对蛋白质结构的主要影响 Major effects on protein structure	对凝胶性能的主要提升 Improvements in gel properties	典型研究案例与效果 Typical research case and outcome
热处理 Heating	热能破坏氢键等非共价键 Thermal energy disrupts non-covalent bonds such as hydrogen bonds	分子展开（变性），暴露疏水基团与巯基 Molecular unfolding (denaturation), exposing hydrophobic groups and thiol groups	诱导形成基本凝胶网络，是多数凝胶化的基础 Induces the formation of a basic gel network, serving as the foundation for most gelation	豌豆蛋白热凝胶形成三阶段（变性、聚集、凝胶化）的基础^[45] Forms the basis of the three-stage thermal gelation of pea protein (denaturation, aggregation, gelation)^[45]
超声波 Ultrasound treatment	空化效应与机械剪切 Cavitation effect and mechanical shear force	破碎聚集体，提高溶解度；改变构象，增加表面疏水性 Breaks up aggregates, improves solubility; alters conformation and increases surface hydrophobicity	显著提升硬度、弹性、持水性；形成致密均匀网络 Significantly enhances hardness, elasticity, and water-holding capacity; forms a compact and uniform network	300 W超声使绿豆蛋白凝胶硬度、持水性显著提升^[48]；50%功率超声优化亚麻籽胶-SPI复合凝胶结构^[47] 300 W ultrasound significantly increased the hardness and water-holding capacity of mung bean protein gel^[48]; 50% power ultrasound optimized the structure of flaxseed gum-SPI composite gel^[47]
高压处理 High pressure processing	静压或剪切力破坏非共价键 Hydrostatic pressure or shear force disrupts non-covalent bonds	分子适度展开，暴露功能基团；高效乳化减小粒径 Moderate molecular unfolding and exposure of functional groups; efficient emulsification reduces particle size	基于细乳液构建高强凝胶；改善凝胶质地 Constructs high-strength gels based on fine emulsions; improves gel texture	HPH处理豌豆蛋白乳液，凝胶强度与液滴尺寸负相关^[50]；可用于改性豇豆蛋白等^[51] HPH-treated pea protein emulsions showed a negative correlation between gel strength and droplet size^[50]; applicable for modifying cowpea protein^[51]
微波处理 Microwave treatment	分子极化与离子传导产热 Heat generation via molecular polarization and ionic conduction	快速、均匀加热，促进分子展开与重排 Rapid and uniform heating promotes molecular unfolding and rearrangement	高效变性，改善凝胶性质，处理时间短 Efficient denaturation and improved gel properties with short processing time	可用于辅助蛋白提取并改善凝胶性质^{[52- 53]} Can be used to assist protein extraction and improve gel properties^[52-53]
挤压处理 Extrusion treatment	热、剪切、压力共同作用 Combined action of heat, shear, and pressure	深度变性、定向展开与交联 Deep denaturation, oriented unfolding, and cross-linking	形成纤维化、各向异性的结构化凝胶 Forms fibrous, anisotropic structured gels	是生产仿肉组织化蛋白的核心工艺，构建宏观纤维质构^[55-56] Core process for producing meat-like textured proteins; constructs macroscopic fibrous texture^[55-56]
辐照处理 Irradiation treatment	电离辐射引发化学变化 Chemical changes induced by ionizing radiation	肽链断裂/交联，氨基酸修饰 Peptide chain cleavage/cross-linking and amino acid modification	可能增强网络强度与稳定性 May enhance network strength and stability	是改变蛋白质结构并影响其功能特性的可行技术^[46] A feasible technique to modify protein structure and affect its functional properties^[46]

Table 1

Table 2

Chemical and enzymatic modification strategies of plant protein gels"

改性方法 Modification method	核心机制 Core mechanism	对蛋白质结构/性质的主要影响 Main effects on protein structure/properties	对凝胶性能的提升效果 Improved gel properties	典型研究案例 Typical research case
化学改性 Chemical modification	酰化 Acylation	引入乙酰基/琥珀酰基，增加负电荷与空间位阻 Introduction of acetyl/succinyl groups, increasing negative charge and steric hindrance	提升溶解度，形成更致密均匀的网络，增强凝胶强度与持水性 Improved solubility, formation of denser and more uniform networks. Enhanced gel strength and water-holding capacity	琥珀酰化改善黑豆蛋白凝胶的分子构象与网络结构^[58] Succinylation improves molecular conformation and network structure of black soybean protein gel^[58]
	磷酸化 Phosphorylation	引入带负电磷酸基团，增强亲水性 Introduction of negatively charged phosphate groups, enhancing hydrophilicity	显著提升凝胶持水力、储能模量（G'）和硬度 Significantly enhanced water-holding capacity, storage modulus (G'), and hardness	磷酸化修饰促进花生蛋白形成强凝胶网络^[61] Phosphorylation promotes the formation of strong gel networks in peanut protein^[61]
	糖基化接枝（美拉德反应） Glycosylation (Maillard reaction)	蛋白质与糖发生共价结合，增加亲水链和空间位阻 Covalent conjugation between proteins and saccharides, increasing hydrophilic chains and steric hindrance	改善溶解性、乳化性，增强凝胶基质稳定性，优化最终产品质构 Improved solubility and emulsifying properties. Enhanced stability of gel matrix and optimized texture of final products	超声辅助制备SPI-菊粉复合物，提升鱼糜凝胶品质^[64] Ultrasound-assisted preparation of SPI-inulin complex improves surimi gel quality^[64]
	化学交联 Chemical cross-linking	通过化学交联剂（如戊二醛）形成分子间共价桥 Formation of intermolecular covalent bridges via chemical cross-linkers (e.g., glutaraldehyde)	极大增强凝胶机械强度、韧性和热稳定性 Greatly enhanced mechanical strength, toughness, and thermal stability	主要用于生物材料领域，食品应用受限^[66] Mainly used in biomaterials; limited application in food systems^[66]
生物酶法改性 Enzymatic modification	蛋白酶解（限制性水解） Limited proteolysis	切断特定肽键，产生小肽段，暴露更多功能基团 Cleavage of specific peptide bonds to produce peptides and expose functional groups	改善溶解性和乳化性，为后续交联创造条件，制备可调控质构的凝胶 Improved solubility and emulsifying properties. Provides sites for further cross-linking; enables tunable gel texture	胃蛋白酶水解产物增强大豆蛋白凝胶的强度和持水性^[69] Pepsin hydrolysates enhance the strength and water-holding capacity of soy protein gels^[69]
	转谷氨酰胺酶交联 Transglutaminase (TGase) cross- linking	催化形成ε-(γ-谷氨酰)赖氨酸异肽键共价交联 Catalyzes formation of ε-(γ-glutamyl) lysine isopeptide bonds	显著增强凝胶强度、弹性、持水性和热稳定性 Significantly enhanced gel strength, elasticity, water-holding capacity and thermal stability	TGase处理提升豌豆蛋白、绿豆蛋白的凝胶模量与硬度^[70-71] TGase treatment improves the gel modulus and hardness of pea protein and mung bean protein^[70-71]
	氧化酶处理 Oxidase treatment	催化特定氨基酸氧化，形成二硫键等交联 Catalyzes the oxidation of specific amino acids to form disulfide bonds and other cross-links	改善凝胶强度、蛋白质膜性能 Improved gel strength and protein film performance	漆酶与TGase协同改善豌豆蛋白凝胶性质^[72] Laccase synergizes with TGase to improve the gel properties of pea protein^[72]

Table 2

Table 3

Comparison of core characteristics and applications of emerging design strategies for plant protein gels"

策略类别 Strategy category	核心设计思想 Core design principle	关键优势 Key advantages	主要挑战与前沿方向 Major challenges & frontier directions	典型应用领域 Typical application fields
深共晶溶剂体系 Deep eutectic solvent (DES) system	以DES替代水，构建“蛋白质-溶剂”强相互作用网络^[95,97] Using DES instead of water to construct a strong “protein-solvent” interaction network^[95,97]	极限提升力学强度、韧性及热/环境稳定性^[96] Ultrahigh mechanical strength, toughness, and thermal/ environmental stability^[96]	DES组分的食品安全性评估；在复杂食品体系中的适用性 Food safety evaluation of DES components; applicability in complex food matrices	高性能结构材料、极端环境稳定食品 High-performance structural materials, foods stable under extreme environments
双网络/互穿网络凝胶 Double-network/ interpenetrating network gels	将两种物性互补的网络在分子尺度互穿，协同增韧^[97-98] Interpenetrating two complementary networks at molecular scale for synergistic toughening^[97-98]	突破强度-韧性权衡，实现质地与持水性的精准可调^[98] Breaking the strength-toughness trade-off; achieving precise tunability of texture and water- holding capacity^[98]	多组分凝胶化动力学的精确时序控制与模拟 Accurate temporal control and simulation of multi-component gelation kinetics	植物基仿肉（模拟肌间脂肪）、结构化食品 Plant-based meat analogs (simulating intramuscular fat), structured foods
4D打印智能凝胶 4D-printed smart gels	3D打印+刺激响应性，实现结构随时间动态演变^[101] Combining 3D printing with stimulus responsiveness to enable dynamic structural evolution over time^[101]	实现食物外观、质地、风味及营养释放的个性化与程序化定制 Personalized and programmed customization of food appearance, texture, flavor, and nutrient release	开发兼具优异打印性、强响应性和良好食感的多功能“生物墨水” Developing multifunctional “bio- inks” with excellent printability, high responsiveness, and desirable eating quality	个性化营养食品、医疗膳食、互动体验食品 Personalized nutrition foods, medical diets, interactive experience foods
智能化功能凝胶（导电/自愈合/ 黏附） Intelligent functional gels (conductive/ self-healing/ adhesive)	引入功能组分或动态化学键，赋予凝胶感知、修复、黏合等“智能”^[94,105-106] Introducing functional components or dynamic chemical bonds to endow gels with sensing, self-repair, adhesion, and other “smart” functions^[94,105-106]	拓展凝胶在非传统食品领域的应用，实现功能集成 Expanding applications in non- traditional food fields and achieving functional integration	确保功能组分的安全性；维持智能特性与基质生物相容性的平衡 Ensuring safety of functional components; balancing intelligent properties and matrix biocompatibility	可穿戴生物传感器、电子皮肤、生物医用胶黏剂与敷料 Wearable biosensors, electronic skin, biomedical adhesives and dressings

Table 3

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