Journal ArticleDOI
Controlled food protein aggregation for new functionality
Taco Nicolai,Dominique Durand +1 more
TLDR
In this article, the authors discuss how the formation of aggregates with different morphologies is related to the creation of either particulate or fine stranded gels, and make a distinction between primary aggregation leading to roughly spherical particles or more or less flexible strands and secondary aggregation leads to fractal clusters, gels or precipitates.Abstract:
Globular proteins are an important component of many food products. Heat-induced aggregation of globular proteins gives them new properties that can be useful in food products. In order to optimize functionality, the aggregation process needs to be controlled, which in turn requires good understanding of the mechanism. Heating aqueous solutions of globular proteins leads to the formation of aggregates with one of four distinctly different morphologies: spherical particles, flexible strands, semi-flexible fibrils, and fractal clusters. We review recent research in this area focusing on the parameters that control the morphology including the influence of hydrolysis. The aggregation mechanism and the effect of the morphology on the functionality will be addressed. A distinction is made between primary aggregation leading to roughly spherical particles or more or less flexible strands and secondary aggregation leading to fractal clusters, gels or precipitates. We will discuss how the formation of aggregates with different morphologies is related to the formation of either particulate or fine stranded gels.read more
Citations
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Journal ArticleDOI
Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin
TL;DR: The objective of this study was to understand the aggregation behaviour of ovalbumin (OVA), the major component of egg-white proteins, during dry heating at 75 °C for 21 days, and indicated that OVA aggregation increased, resulting in the generation of insoluble aggregates that were often 1-100 nm in diameter.
Journal ArticleDOI
Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment
TL;DR: In this article, the influence of thermomechanical treatment (temperature 60°C − 100°C and shear rate 0.05 s−1 − 50 s− 1) on the denaturation and aggregation of β-Lactoglobulin at high concentrations (50 % − 70 %) was investigated.
Journal ArticleDOI
Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise
TL;DR: The phase behavior study showed that the insoluble WPF-GA binary complexes were formed at pH 4.6-6.0 due to the electrostatic interaction between amino groups of WPI and the carboxyl groups of GA as mentioned in this paper.
Journal ArticleDOI
Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems
Guanchen Liu,Patrizia Buldo,Patrizia Buldo,Marie T. Greve,Søren B. Nielsen,Jacob Holm Nielsen,Richard Ipsen +6 more
TL;DR: In this paper, the authors investigated non-fat milk model systems containing 5% total protein with addition of micro- or nanoparticulated whey protein at two levels of casein (2.5% and 3.5%, w/w).
Journal ArticleDOI
Drying method determines the structure and the solubility of microfluidized pea globulin aggregates.
TL;DR: It is indicated that microfluidization and drying determine the structure of pea globulin aggregates and their associated techno-functional properties, crucial for the preparation of plant protein powders in the food industry.
References
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Journal ArticleDOI
Protein Misfolding, Functional Amyloid, and Human Disease
TL;DR: The relative importance of the common main-chain and side-chain interactions in determining the propensities of proteins to aggregate is discussed and some of the evidence that the oligomeric fibril precursors are the primary origins of pathological behavior is described.
Journal ArticleDOI
Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
TL;DR: In this paper, a review describes developments in the formation and properties of food-grade emulsion systems based on traditional edible dispersed particles (fat crystals), commercial nanoparticles (silica nanoparticles), and novel particles of biological origin (starch microparticles, chitin nanocrystals).
Journal ArticleDOI
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
TL;DR: In this paper, the authors reviewed the literature on the formation and the structure of β-lactoglobulin and whey protein isolate (WPI) aggregates in aqueous solution induced by heating.
Journal ArticleDOI
Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH
TL;DR: In this paper, the effects of pH on the gel network structure have been characterized by means of different microscopy techniques, and the results of the microstructure correlated with previously published data on fracture properties.
Journal ArticleDOI
Food protein functionality: A comprehensive approach
TL;DR: This review will focus on integrating the colloidal/polymer and biological aspects of protein functionality using foams and gels to illustrate colloidal-polymer aspects and bioactive peptides and allergenicity to demonstrate biological function.
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