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Progress in gelling property of peanut protein
  
DOI：10.12166/j.zgyz.1003-7969/2020.03.020
KeyWord:peanut protein  gelling property  modification  progress
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JIANG Yushan ZHANG Shaobing School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001,China 
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Abstract:
      Peanut protein is high-quality vegetable protein resource, and gelling property is one of the most important functional properties of peanut protein. The main factors affecting the gelling property of peanut protein were reviewed, including protein concentration and composition, pH, ionic strength, temperature and heating time. The effects of physical modification, chemical modification and enzymatic modification on the gelling property of peanut protein were summarized,and the gelling property of mixed gel composed of peanut protein and other protein was summarized. In addition, the applications of peanut protein gel in food industry were introduced, and the possible direction of further research on the gelling property of peanut protein was prospected to lay a good theoretical foundation for expanding the application of peanut protein in the food industry.
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