Combining plant and dairy proteins in food colloid design |
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| Affiliation: | 1. TiFN, P.O. Box 557, 6700 AN, Wageningen, the Netherlands;2. Laboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands;3. INRAE, UR 1268, Biopolymères, Interactions, Assemblages, F-44316, Nantes, France;4. Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands;5. INRAE, Institut Agro, STLO, F-35042, Rennes, France |
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| Abstract: | 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. |
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| Keywords: | Legume proteins Animal proteins Multiphase systems Food structuring Protein solubility Non-protein components Fluid interfaces Protein aggregates Hierarchical structures NAP" },{" #name" :" keyword" ," $" :{" id" :" kwrd0060" }," $$" :[{" #name" :" text" ," _" :" Napin SPI" },{" #name" :" keyword" ," $" :{" id" :" kwrd0070" }," $$" :[{" #name" :" text" ," _" :" soy protein isolate β-lg" },{" #name" :" keyword" ," $" :{" id" :" kwrd0080" }," $$" :[{" #name" :" text" ," _" :" β-lactoglobulin WPI" },{" #name" :" keyword" ," $" :{" id" :" kwrd0090" }," $$" :[{" #name" :" text" ," _" :" whey protein isolate PPI" },{" #name" :" keyword" ," $" :{" id" :" kwrd0100" }," $$" :[{" #name" :" text" ," _" :" pea protein isolate LF" },{" #name" :" keyword" ," $" :{" id" :" kwrd0110" }," $$" :[{" #name" :" text" ," _" :" lactoferrin LLPS" },{" #name" :" keyword" ," $" :{" id" :" kwrd0120" }," $$" :[{" #name" :" text" ," _" :" liquid–liquid phase separation LSPS" },{" #name" :" keyword" ," $" :{" id" :" kwrd0130" }," $$" :[{" #name" :" text" ," _" :" liquid–solid phase separation LYS" },{" #name" :" keyword" ," $" :{" id" :" kwrd0140" }," $$" :[{" #name" :" text" ," _" :" lysozyme α-lac" },{" #name" :" keyword" ," $" :{" id" :" kwrd0150" }," $$" :[{" #name" :" text" ," _" :" α-lactalbumin |
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