1. Combining plant and dairy proteins in food colloid design
- Author
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Leonard M.C. Sagis, Claire C. Berton-Carabin, Fanny Guyomarc'H, Karin Schroën, Alain Riaublanc, Marie Hélène Famelart, Adeline Boire, Emma B.A. Hinderink, Valérie Gagnaire, Denis Renard, Saïd Bouhallab, Top Institute Food and Nutrition (TIFN), Wageningen University, Laboratory of Food Process Engineering, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Wageningen University, Laboratory of Physics and Physical Chemistry of Foods, Science et Technologie du Lait et de l'Oeuf (STLO), AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and Fromageries Bel S.A.,France, Nantes Me ́tropole and Re ́gion Pays de la Loire,France, the Netherlands Organisation for ScientificResearch and the Top-sector Agri&Food NWO projectnumber: ALWTF. 2016.001.
- Subjects
Hierarchical structures ,Protein aggregates ,Physics and Physical Chemistry of Foods ,WPI ,Polymers and Plastics ,LF ,SPI ,a-lactalbumin ,Aqueous dispersion ,Protein aggregation ,Fluid interfaces ,Colloid ,0302 clinical medicine ,Colloid and Surface Chemistry ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,liquidliquid phase separation ,lysozyme ,Animal proteins ,0303 health sciences ,Chemistry ,LSPS ,food and beverages ,Multiphase systems ,Surfaces and Interfaces ,lactoferrin ,b-lg ,Protein solubility ,Food systems ,soy protein isolate ,PPI ,Context (language use) ,Hierarchical structures. Abbreviations NAP ,b-lactoglobulin ,03 medical and health sciences ,pea protein isolate ,LYS ,liquid-solid phase separation ,Physical and Theoretical Chemistry ,Food Process Engineering ,Napin ,030304 developmental biology ,VLAG ,a-lac ,Legume proteins ,Food structuring ,whey protein isolate ,030221 ophthalmology & optometry ,LLPS ,Non-protein components ,Biochemical engineering ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition - Abstract
International audience; 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.
- Published
- 2021
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