Functional properties of food proteins and role of protein-polysaccharide interaction

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 1991-03-01 DOI:10.1016/S0268-005X(09)80196-3

V.B.Tolstoguzov

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引用次数: 444

Abstract

The review paper discusses the findings on the functional properties of food proteins in multicomponent systems as well as some working hypotheses advanced during recent years at the laboratory of new food forms at the A.N.Nesmeyanov Institute of Organoelement Compounds of the USSR Academy of Sciences. Consideration is given to the following trends of research work: (i) complexing of proteins and polysaccharides, including oligomeric proteins; (ii) nature of biopolymer incompatibility in solution; (iii) effect of thermodynamic incompatibility and complexing of proteins and polysaccharides on the functional properties of food proteins, including solubility and behaviour of proteins at the water-oil interface during emulsion stabilization, as well as on protein gelation; (iv) incompatibility of proteins and polysaccharides in their water-plasticized melt mixtures and the effect of this phenomenon on the formation of structure and properties of proteins textured by thermoplastic extrusion. The importance of investigations into protein-polysaccharide interaction for understanding the mechanisms of structure formation processes in food systems is shown.

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食品蛋白的功能特性及蛋白-多糖相互作用的作用

本文综述了苏联科学院纳斯梅亚诺夫有机元素化合物研究所近年来在食品新形态实验室对食品蛋白质在多组分系统中的功能特性的研究成果，以及一些工作假设。考虑到研究工作的以下趋势:(i)蛋白质和多糖的络合，包括低聚蛋白质;(ii)生物聚合物在溶液中的不相容性;(iii)蛋白质和多糖的热力学不相容和络合对食品蛋白质功能特性的影响，包括乳状液稳定过程中蛋白质在水-油界面的溶解度和行为，以及蛋白质凝胶化;(iv)蛋白质和多糖在其水塑化熔体混合物中的不相容性，以及这一现象对热塑性挤出织构的蛋白质结构和性能形成的影响。研究蛋白质-多糖相互作用对理解食物系统中结构形成过程的机制的重要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.