Properties and application of protein-based metal gel
Zhang, Yuanman (2021)
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A gel is an inelastic semisolid that is homogeneous in shape and can maintain a certain shape. There are many kinds of gels and protein gels are one of them. One of the important functional properties of proteins is gelation and the formation of protein gelation is affected by many factors, such as pH value, ion concentration, heating temperature and time. The gel properties of proteins are the decisive factor in the distinctive texture, flavor and feel of some foods. The formation of protein gels can be defined as the aggregation of protein molecules. In the process of aggregation, a highly ordered three-position network structure which can store a large amount of water is formed. The gelation behavior of protein has been studied deeply for a long time, but the mechanism of protein gelation has not been fully understood. Metal ions can affect the characteristics of protein gels and make protein gels get better performance.