Gelation of food protein-protein mixtures.,Advances in Colloid and Interface Science

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Gelation of food protein-protein mixtures.
Advances in Colloid and Interface Science ( IF 15.9 ) Pub Date : 2019-06-11 , DOI: 10.1016/j.cis.2019.06.006
Taco Nicolai ₁

Affiliation

Gelation of proteins is one of the principal means to give desirable texture to food products. Gelation of individual proteins in aqueous solution has been investigated intensively in the past, but in most food products the system contains mixtures of different types of proteins. Therefore one needs to consider interaction between different proteins both before and during gelation. Most food proteins can be classified as globular proteins, but casein and gelatin are also important food proteins. In this review the focus is on gelation induced by heating or cooling, which is the most commonly used method. After briefly discussing general features of protein aggregation and gelation, the literature on gelation of mixtures of different types of globular proteins is reviewed as well as that of mixtures of globular proteins with gelatin or with casein. The effect on the gel stiffness and the microstructure of the gelled mixtures will be discussed in terms of different scenarios that can be envisaged: independent aggregation and gelation, co-aggregation and phase separation.

中文翻译：

食物蛋白质-蛋白质混合物的胶凝。

蛋白质的凝胶化是使食品具有所需质地的主要手段之一。过去已经深入研究了水溶液中单个蛋白质的胶凝作用，但是在大多数食品中，该系统都包含不同类型蛋白质的混合物。因此，需要在凝胶化之前和期间考虑不同蛋白质之间的相互作用。大多数食物蛋白质可以归类为球形蛋白质，但是酪蛋白和明胶也是重要的食物蛋白质。在这篇综述中，重点是加热或冷却引起的胶凝，这是最常用的方法。在简要讨论了蛋白质聚集和凝胶化的一般特征之后，回顾了关于不同类型的球状蛋白混合物的凝胶化以及球状蛋白与明胶或酪蛋白混合物的凝胶化的文献。

更新日期：2019-06-12

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