蛋白质-脂质相互作用在食品和食品应用中的作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-10-09 DOI:10.1016/j.foodhyd.2024.110715

{"title":"蛋白质-脂质相互作用在食品和食品应用中的作用","authors":"","doi":"10.1016/j.foodhyd.2024.110715","DOIUrl":null,"url":null,"abstract":"<div><div>Food structure is governed by the assembly and interactions between macromolecules such as carbohydrates, proteins, and lipids. A deeper understanding on the science governing food structure is integral for manufacturers seeking opportunities to develop food and food-based products with enhanced performance, safety, sustainability, and nutritional profiles. While interactions between protein and polysaccharides are generally well characterised for a range of applications, much less is known of the factors governing protein-lipid interactions (PLI) for food and food-based applications. This review examines the factors and mechanism of PLI for food and food-based applications. The influence of factors such as processing method, type of lipids and type of proteins on PLI and/or protein-lipid structures are summarised. In addition, we report a link between PLI and protein-lipid structures on techno-functional properties in food and food-based applications. Based on the analytical data on protein and lipid structures, we postulate a mechanism involved in PLI at the emulsion interfacial region. The findings from this study provides a starting point on understanding PLI and highlights the potential of PLI to influence techno-functional properties in food and food-based applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Role of protein-lipid interactions for food and food-based applications\",\"authors\":\"\",\"doi\":\"10.1016/j.foodhyd.2024.110715\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Food structure is governed by the assembly and interactions between macromolecules such as carbohydrates, proteins, and lipids. A deeper understanding on the science governing food structure is integral for manufacturers seeking opportunities to develop food and food-based products with enhanced performance, safety, sustainability, and nutritional profiles. While interactions between protein and polysaccharides are generally well characterised for a range of applications, much less is known of the factors governing protein-lipid interactions (PLI) for food and food-based applications. This review examines the factors and mechanism of PLI for food and food-based applications. The influence of factors such as processing method, type of lipids and type of proteins on PLI and/or protein-lipid structures are summarised. In addition, we report a link between PLI and protein-lipid structures on techno-functional properties in food and food-based applications. Based on the analytical data on protein and lipid structures, we postulate a mechanism involved in PLI at the emulsion interfacial region. The findings from this study provides a starting point on understanding PLI and highlights the potential of PLI to influence techno-functional properties in food and food-based applications.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2024-10-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X24009895\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24009895","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

食品结构受碳水化合物、蛋白质和脂质等大分子的组装和相互作用的支配。对于寻求机会开发性能、安全性、可持续性和营养价值更高的食品和食品类产品的制造商来说，深入了解有关食品结构的科学知识是不可或缺的。虽然蛋白质和多糖之间的相互作用在一系列应用中普遍得到了很好的表征，但对食品和食品基应用中的蛋白质-脂质相互作用（PLI）的影响因素却知之甚少。本综述探讨了食品和食品应用中的蛋白质-脂质相互作用的因素和机理。总结了加工方法、脂质类型和蛋白质类型等因素对蛋白质-脂质相互作用和/或蛋白质-脂质结构的影响。此外，我们还报告了 PLI 和蛋白质-脂质结构与食品和食品应用中的技术功能特性之间的联系。根据蛋白质和脂质结构的分析数据，我们推测了乳液界面区 PLI 的相关机制。这项研究的结果为理解 PLI 提供了一个起点，并强调了 PLI 影响食品和食品应用技术功能特性的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Role of protein-lipid interactions for food and food-based applications

Food structure is governed by the assembly and interactions between macromolecules such as carbohydrates, proteins, and lipids. A deeper understanding on the science governing food structure is integral for manufacturers seeking opportunities to develop food and food-based products with enhanced performance, safety, sustainability, and nutritional profiles. While interactions between protein and polysaccharides are generally well characterised for a range of applications, much less is known of the factors governing protein-lipid interactions (PLI) for food and food-based applications. This review examines the factors and mechanism of PLI for food and food-based applications. The influence of factors such as processing method, type of lipids and type of proteins on PLI and/or protein-lipid structures are summarised. In addition, we report a link between PLI and protein-lipid structures on techno-functional properties in food and food-based applications. Based on the analytical data on protein and lipid structures, we postulate a mechanism involved in PLI at the emulsion interfacial region. The findings from this study provides a starting point on understanding PLI and highlights the potential of PLI to influence techno-functional properties in food and food-based applications.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

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.