Combining plant and dairy proteins in food colloid design
Résumé
The use of plant proteins to design colloidal food systems is a hot topic in the current context of the protein transition. However, replacing animal-derived proteins (in particular, dairy proteins) that have been traditionally used for this purpose by plant proteins is a challenge from various perspectives, and in particular, because of drastically different solubility and functionality. A possible route to mitigate these issues is to combine plant and dairy proteins, providing that their interactions can be understood from the molecular to the macroscopic scale. This review addresses the major advances that have occurred in the field of such blend-based systems, all the way from their behaviour in aqueous dispersions to their potential applications in gels, foams and emulsions.
Mots clés
Legume proteins
Animal proteins
Multiphase systems
Food structuring
Protein solubility
Non-protein components
Fluid interfaces
Protein aggregates
Hierarchical structures. Abbreviations NAP
Napin
SPI
soy protein isolate
b-lg
b-lactoglobulin
WPI
whey protein isolate
PPI
pea protein isolate
LF
lactoferrin
LLPS
liquidliquid phase separation
LSPS
liquid-solid phase separation
LYS
lysozyme
a-lac
a-lactalbumin
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