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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Effect of protein-starch interactions on starch retrogradation and implications for food product quality.
Gabrielle Scott,Joseph M. Awika +1 more
TL;DR: In this article , a review of protein-starch interactions and their effect on starch retrogradation and product quality is presented, with a focus on the impact of proteins on starch-protein interactions.
Journal ArticleDOI
Enhanced thermal stability of soy protein particles by a combined treatment of microfluidic homogenisation and preheating
TL;DR: In this article , a facile and efficient strategy of combined preheating and microfluidic homogenization treatment (CPMHT) was tested to enhance the heat stability of soy proteins (SPs).
Journal ArticleDOI
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials
TL;DR: In this paper , the effect of protein concentration, pH, and ionic strength on the gelation behavior of soy and pea protein isolates was studied, and the results were rationalised into a map identifying gelation conditions to modulate the rheological properties of hydrogels, for their subsequent conversion into xerogels, cryogels and aerogels.
Journal ArticleDOI
Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time
S. R. Derkach,Yuliya A. Kuchina,Daria S. Kolotova,Ludmila A. Petrova,V. I. Volchenko,A. Glukharev,V. A. Grokhovsky +6 more
TL;DR: Protein isolates were obtained from marine hydrobionts by the method of isoelectric precipitation with a preliminary stage of protein alkaline solubilisation as discussed by the authors .
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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