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
Biopolymer-based particles as stabilizing agents for emulsions and foams
TL;DR: A recent review as discussed by the authors describes recent advances in the stabilization of emulsions and foams by edible particles of nanoscale and micro-scale dimensions, including common food proteins such as whey protein, soy protein and gelatin.
Journal ArticleDOI
Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications
Yiping Cao,Raffaele Mezzenga +1 more
TL;DR: The biological fate and the potential toxicity mechanisms of food amyloid fibrils are discussed, and an experimental protocol for their health safety validation is proposed in the concluding part of the review.
Journal ArticleDOI
Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems
TL;DR: This review article focuses on versatile mechanisms for gelation of globular proteins and highlights the current studies on whey and soy protein hydrogels as two key animal and herbal proteins used in fabricating coating materials.
Journal ArticleDOI
Protein aggregation, particle formation, characterization & rheology
TL;DR: This review attempts to give a concise overview of recent progress made in mechanistic understanding of protein aggregation, particulate formation and protein solution rheology and highlights some areas of controversy and debate that need further attention from the scientific community.
Journal ArticleDOI
An overview on preparation of emulsion-filled gels and emulsion particulate gels
Toktam Farjami,Ashkan Madadlou +1 more
TL;DR: In this article, the effect of polymer-surfactant interactions on the rheology of emulsion gel systems is explained, and irreversible and reversible clustering of oil droplets as the basis of making emulsion particulate gels is deliberated.
References
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Journal ArticleDOI
Whey Protein Soluble Aggregates from Heating with NaCl: Physicochemical, Interfacial, and Foaming Properties
TL;DR: Whey protein isolate was heat-treated at 85 degrees C for 15 min at pH ranging from 6.0 to 7.0 in the presence of NaCl in order to generate the highest possible amount of soluble aggregates before insolubility occurred, and these aggregates exhibited the highest foamability and foam liquid stability.
Journal ArticleDOI
Static and Dynamic Scattering of β-Lactoglobulin Aggregates Formed after Heat-Induced Denaturation at pH 2
TL;DR: The structure and internal dynamics of β-lactoglobulin aggregates formed after heat-induced denaturation at pH 2 and different ionic strengths were investigated using light, neutron, and X-ray scattering as discussed by the authors.
Journal ArticleDOI
Heat-induced gelation of globular proteins: part 3. Molecular studies on low pH β-lactoglobulin gels
TL;DR: Heat-set gels and aggregates from beta-lactoglobulin, one of the major globular proteins from milk, have been studied on a molecular distance scale using negative-staining transmission electron microscopy, wide-angle X-ray diffraction, and Fourier transform infrared spectroscopy.
Journal ArticleDOI
Classification of protein aggregates
TL;DR: This paper proposed a standardized nomenclature and classification scheme that can be applied to describe all protein aggregates, including size, reversibility/dissociation, conformation, cova- lent modification, and morphology.
Journal ArticleDOI
CommentariesClassification of Protein Aggregates1
TL;DR: In this commentary, a standardized nomenclature and classification scheme that can be applied to describe all protein aggregates is proposed and five categories are described under which a given aggregate may be independently classified.
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