Legume Protein‐Based Hydrogel Intermolecular Forces: Measurement, Modification, and Food Applications

Legume proteins have become essential materials for developing plant-based foods due to their excellent functional properties. Intermolecular forces in legume protein hydrogels include non-covalent bonds such as hydrogen bonds, hydrophobic interactions, and covalent bonds such as disulfide bonds. Changes in gel intermolecular forces directly affect the gel food quality. This paper describes the types and determination of legume protein hydrogel intermolecular forces, and deeply explores the influencing factors, including gel preparation methods, protein pre-treatment ways (physical treatment, chemical treatment, enzymatic hydrolysis, and fibrillation), and the introduction of other active ingredients (polyphenols, polysaccharides, exogenous amino acids, and proteins from other sources). The preparation methods determine the textural properties of legume protein hydrogels. Pre-treatment (especially ultrasonic treatment) is an effective method for improving legume protein hydrogels. The incorporation of polyphenols, polysaccharides, and other substances, as well as fibrillation of proteins, further promotes the application of legume protein hydrogels in food and biomedical fields. Adjustment of gel intermolecular forces is expected to control the release of bioactive components from gel carriers as well as facilitate the development of foodstuffs with different applications. Undoubtedly, mastering the mechanisms and strategies for regulating intermolecular forces in hydrogels will further enhance the quality of legume protein hydrogel products and facilitate the development of new products that meet consumer demands.