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
Chaperone-like food components: from basic concepts to food applications.
TL;DR: The significance of chaperones in preventing protein aggregation including amyloid fibril formation has been extensively documented in the biological field, but there is limited research on the potential effect of Chaperone-like molecules on food protein functionality and food quality.
Journal ArticleDOI
Effects of Tween 20 and Transglutaminase Modifications on the Functional Properties of Peanut Proteins
Journal ArticleDOI
Emerging applications of site-directed spin labeling electron paramagnetic resonance (SDSL-EPR) to study food protein structure, dynamics, and interaction
TL;DR: The ability of site directed spin-labeling in combination with electron paramagnetic resonance (EPR) spectroscopy to unravel food protein structure and dynamics in atomic levels is delineated and SDSL-EPR offers exceptional advantages to study foodprotein structure, dynamics, and interactions.
Journal ArticleDOI
Influence of protein source on the morphology, physicochemical and flow properties of protein-based emulsion particles to be used as texture modulators
TL;DR: In this article, the authors compared the influence of heating (95°C for 90s) formulations based on globular proteins with similar isoelectric points (whey, pea, potato and soy) and processed using the same conditions (homogenization and shearing post heat treatment), on the morphology, physicochemical and flow properties of the resulting aggregated systems.
Journal ArticleDOI
Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment.
TL;DR: In this article, a facile but robust approach of combined preheating and ultrasonic treatment (CPUT) was described to fabricate soy protein particles (SPPs) with enhanced heat stability.
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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β-Lactoglobulin and WPI aggregates: Formation, structure and applications
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Raffaele Mezzenga,Peter Fischer +1 more