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| Research progress on the structural characteristics of anionic polysaccharides and their application in high moisture textured vegetable protein |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230572 |
| KeyWord:anionic polysaccharides textured vegetable protein structure property |
| FundProject:河南工业大学高层次人才科研启动基金项目（2021BS038）；小麦和玉米深加工国家工程研究中心开放课题（NL2022014） |
| Author Name | Affiliation | | AN Hongzhou1,2, REN Jingwen1,2, GUO Yiting2, LI Panxin3, HUANG Yanan3 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China；
2.National Engineering Research Center for Wheat and Corn Further Processing, Zhengzhou 450001, China；
3.Henan Nanjiecun Group Ltd. , Luohe 462600, Henan, China |
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| Abstract: |
| High moisture textured vegetable protein(HMTVP) has become an excellent choice to replace animal meat with the advantages of high protein, low fat and low cholesterol, but there is still a certain gap in its tissue structure and taste compared with animal meat. The interaction between anionic polysaccharides and proteins can alter the functional characteristics of proteins, thereby improving its texture and taste. In order to provide reference for the application of anionic polysaccharides in HMTVP, the structure properties of some typical anionic polysaccharides (sodium alginate, carrageenan, xanthan gum, sodium carboxymethyl cellulose) were described, and the interaction between anionic polysaccharides and vegetable proteins was briefly summarized. The application of anionic polysaccharides in HMTVP production was reviewed, and future research directions were prospected. Anionic polysaccharides alter the secondary structure of proteins through interactions with them, thereby improving the texture property and fiber structure of HMTVP and enhancing product quality. In the future, further research on polysaccharides and proteins can be conducted, and the application of complex anionic polysaccharides in HMTVP can be explored. |
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