Background

In 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.

Scope and approach

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.

Key findings and conclusions

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.

中文翻译：

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植物蛋白与其他聚合物的相互作用：结构-功能关系及其在食品工业中的应用

背景

近年来，由于植物蛋白的各种有益健康的功能以及在食品工业中的广泛应用，人们对植物蛋白的兴趣日益增加。植物蛋白与其他可食用聚合物的结合可用于改善食品的质量和营养价值。在这些复杂的食品系统中，不同成分之间的相互作用是不可避免的，这些相互作用对食品的结构和功能具有重大影响。

范围和方法

这项研究回顾了食品系统中植物蛋白与其他聚合物（蛋白质或多糖）之间的相互作用以及由这些相互作用形成的复合物结构的知识的现状。该研究还提供了复合物应用的全面综述。

主要发现和结论

植物蛋白在不同条件下与其他聚合物（例如多糖或动物蛋白）表现出不同类型的相互作用，从而形成具有不同结构（例如双重网络，镶嵌结构和交联结构）的各种复合物，表现出不同的影响最终食品的特性及其在食品工业中的应用（例如替代脂肪或封装生物活性成分）。然而，先前的研究主要集中在豆科蛋白质和两种聚合物基于植物蛋白的混合物上，需要对其他植物蛋白以及包含植物蛋白和其他聚合物的更复杂的食品体系进行进一步的研究。