Combining plant and dairy proteins in food colloid design

Hinderink, Emma B.A.; Boire, Adeline; Renard, Denis; Riaublanc, Alain; Sagis, Leonard M.C.; Schroën, Karin; Bouhallab, Saïd; Famelart, Marie Hélène; Gagnaire, Valérie; Guyomarc’H, Fanny; Berton‐Carabin, Claire C.

doi:10.1016/j.cocis.2021.101507

Cited by 24 publications

(7 citation statements)

References 72 publications

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“…In contrast, the total free SH content decreased significantly after cross-linking in all samples, indicating disulphide bond formation between pea and whey proteins due to TGase promoting thiol-disulphide exchange reactions between heteroproteins (Kristensen et al, 2022; H. T. . Several studies have demonstrated that new disulphide linkage between globulins in legume proteins and β-lactoglobulin in whey protein is induced by TGase (S. N. Hinderink et al, 2021). The surface free SH content shows negligible difference according to cross-linking (Fig.…”

Section: Resultsmentioning

confidence: 99%

Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties

Kim

Wang

et al. 2023

Food and Bioproducts Processing

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Section: Resultsmentioning

confidence: 99%

Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties

Kim

Wang

et al. 2023

Food and Bioproducts Processing

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“…Heat-induced gelation is a widely used method in the food industry for inducing gel formation, particularly with globular proteins found in dairy and plant proteins [139,140]. Heat-induced gelation involves heating the emulsion and subsequently cooling it at low temperatures to produce emulsion gels [141].…”

Section: Heat-set Gelsmentioning

confidence: 99%

Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review

Sun

Zhuang

et al. 2023

Foods

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In today’s food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins’ emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.

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“…In this regard, proteins are widely utilized in different food industries, including dairy, baking, confectionary, and beverage, in the form of micro‐ or nanoparticles as surfactants, stabilizers, and thickening agents (Kim et al, 2020; Ribeiro et al, 2021). The interfacial properties of proteins highly depend on their molecular weight, surface hydrophobicity/hydrophilicity ratio, structure, and amino acid composition, as well as the environmental conditions, such as pH, temperature, concentration, and ionic strength (Gentile, 2020; Hinderink et al, 2021). Previously, the surface properties and mechanisms of animal‐based proteins, especially dairy and egg proteins, have been well studied and characterized (Ha et al, 2019; Liu, Oey, et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Recent advances in legume protein‐based colloidal systems

Tarahi

Ahmed

2023

Legume Science

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Developing nature‐derived surface‐active ingredients with favorable interfacial and functional properties has recently received increasing attention in the food and pharmaceutical industries. Legume proteins are used extensively in food colloidal systems because of their small particle size, high water absorption capability, excellent functional properties (e.g., emulsification, foamability, and gelation), and film formation. There are some limitations in legume proteins, such as high water vapor permeability and fragility, as well as low stability and solubility. Various conventional and innovative processing technologies (e.g., high‐pressure homogenization, ultrasonication, and cold plasma processing) have been successfully employed in order to modify the functional and interfacial properties of legume proteins. In this review, the formation and stability of legume protein‐based colloidal systems and their applications are discussed.

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Combining plant and dairy proteins in food colloid design

Cited by 24 publications

References 72 publications

Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties

Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties

Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review

Recent advances in legume protein‐based colloidal systems

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