Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry

dc.contributor.authorLin, Duanquan
dc.contributor.authorLu, Wei
dc.contributor.authorKelly, Alan L.
dc.contributor.authorZhang, Longtao
dc.contributor.authorZheng, Baodong
dc.contributor.authorMiao, Song
dc.contributor.funderNational Natural Science Foundation of Chinaen
dc.date.accessioned2018-01-10T09:45:20Z
dc.date.available2018-01-10T09:45:20Z
dc.date.issued2017-08-24
dc.date.updated2018-01-10T09:38:26Z
dc.description.abstractIn recent years, there has been increasing interest in vegetable proteins, due to their various health beneficial functions and wide applications in the food industry. Vegetable proteins combined with other edible polymers can be used to improve the quality and nutritional value of food products. In these complex food systems, interactions between different components are inevitable, and these interactions have a significant influence on the structure and functions of food products. This study reviews the current status of knowledge of interactions between vegetable proteins and other polymers (proteins or polysaccharides) in food systems and the structure of complexes formed by these interactions. The study also provides a comprehensive review of the applications of the complexes. Vegetable proteins display different types of interactions with other polymers (e.g., polysaccharides, or animal proteins) under different conditions, thus forming a variety of complexes with different structures (e.g., double networks, mosaic textures and cross-linked structures), which showed different impact on properties of the final food products and their applications (e.g., substitution for fat, or encapsulation for bioactive ingredients) in the food industry. However, previous studies mainly focused on leguminous proteins and vegetable-protein-based mixtures of two polymers, further studies on other vegetable proteins and more complex food systems containing vegetable proteins and other polymers are required.en
dc.description.sponsorshipNatural Science Foundation of China (31628016)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationLin, D., Lu, W., Kelly, A. L., Zhang, L., Zheng, B. and Miao, S. (2017) 'Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry', Trends in Food Science & Technology, 68, pp. 130-144. doi: 10.1016/j.tifs.2017.08.006en
dc.identifier.doi10.1016/j.tifs.2017.08.006
dc.identifier.endpage144en
dc.identifier.issn0924-2244
dc.identifier.journaltitleTrends In Food Science & Technologyen
dc.identifier.startpage130en
dc.identifier.urihttps://hdl.handle.net/10468/5256
dc.identifier.volume68en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S0924224417301589
dc.rights© 2017 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectVegetable proteinen
dc.subjectPolysaccharideen
dc.subjectInteractionen
dc.subjectStructureen
dc.subjectFunctionen
dc.subjectApplicationen
dc.titleInteractions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industryen
dc.typeArticle (peer-reviewed)en
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