Protein peptides are bioactive components with excellent processing properties and nutritional value. By compounding and processing them with gelling agents, jelly-like products with certain health-care functions can be made. This paper summarizes the research status of protein peptide jelly products, aiming to provide a theoretical basis for the application research and product development of protein peptides in health-care jelly.

Analysis of Research Prospects

With the continuous deepening of research on the biological activity of protein peptides, corresponding functional products are also being continuously innovated and developed. At present, the research and development of protein peptide-based jelly products is still in its initial stage, with the main research focusing on the selection of gelling agents, the compounding of peptides with gelling agents, and the optimization of processing techniques.

Application of Protein Peptides in Jelly Products

At present, the protein peptides under research include cod fish skin peptides, pea peptides, soybean peptides, corn peptides, egg white peptides, and peanut peptides, etc. However, research on peptide-based products is still in the exploratory stage.

Preparing instant gel by blending cod skin peptides with other auxiliary materials can not only improve the palatability of the product but also greatly enhance the convenience of consuming collagen. Black bean protein is subjected to controlled hydrolysis using alkaline protease, and the prepared black bean peptides have good acid solubility and low viscosity. The black bean protein jelly produced through processing has the delicate fragrance of black beans, no water separation, and good sensory quality.

Soybean peptides have functions such as enhancing nerve conduction, anti-fatigue, inhibiting cholesterol, and anti-oxidation. Using soybean peptides as a raw material for jelly can endow the jelly with certain health-care effects, which can open up new ideas for the deep processing of jelly products and soybean protein. Existing studies have determined the preparation process and formula of soybean peptide jelly, and investigated the stability of soybean peptides in jelly by using indicators such as gel strength, colloid rheology, and water-holding capacity.

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