Abstract:
:Globular proteins are utilized in food, pharmaceutical, and health-care products because of their unique functional attributes, for example, enzyme catalysis, ligand binding and transport, surface activity and self-association. The expression of these functional attributes in a particular product depends on the molecular structure, chemical environment and thermal-mechanical history of the proteins. The optimization of the design and operation of processing technologies used to manufacture protein-containing materials depends on a thorough understanding of the influence of processing conditions and material composition on protein properties. This paper focuses on the impact of weakly interacting neutral cosolvents (such as sugars and polyols) on the structural, thermodynamic and functional properties of globular proteins in foods. The physicochemical mechanisms by which these cosolvents can modulate protein functionality are highlighted, that is, differential interactions and steric exclusion. Previous studies of the impact of cosolvents on protein functionality that are relevant to foods are reviewed, for example, water solubility, stabilization, emulsification, foaming, gelation, enzyme catalysis, and flavor binding.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
McClements DJdoi
10.1080/20024091054210keywords:
subject
Has Abstractpub_date
2002-09-01 00:00:00pages
417-71issue
5eissn
1040-8398issn
1549-7852journal_volume
42pub_type
杂志文章,评审abstract::Lifestyle-related diseases constitute a major concern in the twenty-first century, with millions dying worldwide each year due to chosen lifestyles and associated complications such as obesity, type 2 diabetes, hypertension, and hypercholesterolemia. Although synthetic drugs have been shown to be quite effective in th...
journal_title:Critical reviews in food science and nutrition
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