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| Progress in modification methods to improve plant protein solubility under acidic conditions and its application |
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| KeyWord:plant protein acidity solubility modification beverage |
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| Abstract: |
| Acidic plant protein beverage has good nutritional value and broad market prospects. Based on the recent research on the modification process of plant protein solubility,the research progress and development trend of physical modification method, chemical modification method, enzymatic modification method and compound modification method to improve plant protein solubility under acidic conditions were reviewed, and the physicochemical properties and functional properties of modified plant protein,such as emulsifying properties and foamability,and its application in beverage industry were analyzed and reviewed. The modification process and application of plant protein with good solubility under acidic conditions in the future were prospected. |
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