Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
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Abstract
In view of the burgeoning market of plant-based foods, there has been a vigorous increase in research studies on the application of different plant proteins for structuring food colloids. Plant-based proteins extracted from pulses or leguminous grains, plant seeds, nuts, kernels, or leaves have found their applications as emulsifiers in designing colloidal emulsions and gels for structuring functional foods. Different extraction techniques such as alkaline, deep eutectic solvent (DES), enzymatic, or salt-assisted extraction can modify plant protein structure. These alterations can enhance interfacial adsorption, foaming, and emulsifying properties of the proteins. They additionally affect the rheological properties of the formulated protein gels. Additional processing using ultrasound, pulsed electric field (PEF), microwave, high-pressure, supercritical CO2, or subcritical water at optimized conditions can enhance protein extraction yield and ameliorate its emulsifying and gelling properties by increasing protein unfolding and elevating its random structure. Conjugation of plant proteins with the polyphenols can alter the surface hydrophobicity, charge, and interfacial properties of the proteins, and elevate the viscosity and elasticity of emulsion gels. It additionally improves foaming properties of the proteins by adjusting their solubility. Plant protein-polyphenol conjugates have found their applications in formulating adhesives, fat replacers, and antioxidants in alternative protein foods. In this perspective, this review study discusses how plant protein extraction and conjugation with the polyphenols impact the structure of the proteins and the rheology of plant protein emulsions and gels. Potential applications of plant protein-polyphenol conjugates for formulating plant-based foods are also highlighted.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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