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Soft Matter Approaches for Controlling Food Protein Interactions and Assembly
- Source :
- Annual Review of Food Science and Technology, Annual Review of Food Science and Technology, Annual Reviews, 2019, 10 (1), ⟨10.1146/annurev-food-032818-121907⟩, Annual Review of Food Science and Technology, Annual Reviews, 2019, 10 (1), pp.521-539. ⟨10.1146/annurev-food-032818-121907⟩, Annual Review of Food Science and Technology, 2019, 10 (1), pp.521-539. ⟨10.1146/annurev-food-032818-121907⟩
- Publication Year :
- 2019
- Publisher :
- HAL CCSD, 2019.
-
Abstract
- International audience; Animal-and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of food matrices. Food proteins are diverse in terms of their biological origin, molecular structure, and supramolecular assembly. This diversity has led to segmented experimental studies that typically focus on one or two proteins but hinder a more general understanding of food protein structuring as a whole. In this review, we propose a unified view of how soft-matter physics can be used to control food protein assembly. We discuss physical models from polymer and colloidal science that best describe and predict the phase behavior of proteins. We explore the occurrence of phase transitions along two axes: increasing protein concentration and increasing molecular attraction. This review provides new perspectives on the link between the interactions, phase transitions, and assembly of proteins that can help in designing new food products and innovative food processing operations.
- Subjects :
- assembly
Protein Conformation
innovation alimentaire
interaction
protéine de l'aliment
02 engineering and technology
010402 general chemistry
01 natural sciences
Structuring
food proteins
Phase Transition
Supramolecular assembly
structure de l'aliment
polymère
assemblage
[SDV.IDA]Life Sciences [q-bio]/Food engineering
protéine alimentaire
Soft matter
colloïde
[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM]
colloid
2. Zero hunger
business.industry
Food protein
assemblage de protéine
assemblage supramoléculaire
digestive, oral, and skin physiology
supramolecular structure
Models, Theoretical
021001 nanoscience & nanotechnology
structure supramoléculaire
0104 chemical sciences
texture de l'aliment
Food
Food products
Food processing
Biochemical engineering
Dietary Proteins
0210 nano-technology
business
Protein concentration
physics
[PHYS.COND.CM-SCM]Physics [physics]/Condensed Matter [cond-mat]/Soft Condensed Matter [cond-mat.soft]
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
matrice alimentaire
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 19411413 and 19411421
- Database :
- OpenAIRE
- Journal :
- Annual Review of Food Science and Technology, Annual Review of Food Science and Technology, Annual Reviews, 2019, 10 (1), ⟨10.1146/annurev-food-032818-121907⟩, Annual Review of Food Science and Technology, Annual Reviews, 2019, 10 (1), pp.521-539. ⟨10.1146/annurev-food-032818-121907⟩, Annual Review of Food Science and Technology, 2019, 10 (1), pp.521-539. ⟨10.1146/annurev-food-032818-121907⟩
- Accession number :
- edsair.doi.dedup.....74b5acbb64abdda4c47cb2a73b6044e2