Research status and application of plant protein amyloid fibrils

Authors

• WANG Pengwei, State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
• CHEN Jun, State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang, Jiangxi 330200, China
• WANG Haoqiang, State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
• SHUAI Xixiang, Institute of Subtropical Crops, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China
• DAI Taotao, State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang, Jiangxi 330200, ChinaFollow

Corresponding Author(s)

戴涛涛 (1991—), 男, 南昌大学讲师, 博士。E-mail: ncubamboo@163.com

Abstract

Most natural plant proteins have dense spherical structures, reducing their functionality and accessibility to proteases, which limits their application in the food industry to some extent. The preparation of plant protein amyloid fibrils with high aspect ratio and excellent interfacial properties through acid-heat-induced self-assembly can significantly improve the physicochemical properties, nutritional value, and functional characteristics of plant proteins. This study reviews the formation mechanism and preparation methods of acid-heat-induced self-assembly of plant protein amyloid fibrils, summarizes the relationship between their structure and properties, discusses the application directions of plant protein amyloid fibrils, and looks forward to their future research directions.

Publication Date

5-15-2026

First Page

210

Last Page

219

DOI

10.13652/j.spjx.1003.5788.2025.80530

Recommended Citation

Pengwei, WANG; Jun, CHEN; Haoqiang, WANG; Xixiang, SHUAI; and Taotao, DAI (2026) "Research status and application of plant protein amyloid fibrils," Food and Machinery: Vol. 42: Iss. 4, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2025.80530
Available at: https://www.ifoodmm.cn/journal/vol42/iss4/25

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