Role of protein-lipid interactions for food and food-based applications

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Role of protein-lipid interactions for food and food-based applications
Title:
Role of protein-lipid interactions for food and food-based applications
Journal Title:
Food Hydrocolloids
Keywords:
Publication Date:
14 October 2024
Citation:
Aruchunan, U., Henry, C. J., & Sim, S. Y. J. (2025). Role of protein-lipid interactions for food and food-based applications. Food Hydrocolloids, 160, 110715. https://doi.org/10.1016/j.foodhyd.2024.110715
Abstract:
Food structure is governed by the assembly and interactions between macromolecules such as carbohydrates, proteins, and lipids. A deeper understanding on the science governing food structure is integral for manufacturers seeking opportunities to develop food and food-based products with enhanced performance, safety, sustainability, and nutritional profiles. While interactions between protein and polysaccharides are generally well characterised for a range of applications, much less is known of the factors governing protein-lipid interactions (PLI) for food and food-based applications. This review examines the factors and mechanism of PLI for food and food-based applications. The influence of factors such as processing method, type of lipids and type of proteins on PLI and/or protein-lipid structures are summarised. In addition, we report a link between PLI and protein-lipid structures on techno-functional properties in food and food-based applications. Based on the analytical data on protein and lipid structures, we postulate a mechanism involved in PLI at the emulsion interfacial region. The findings from this study provides a starting point on understanding PLI and highlights the potential of PLI to influence techno-functional properties in food and food-based applications.
License type:
Attribution 4.0 International (CC BY 4.0)
Funding Info:
This research / project is supported by the Agency for Science, Technology and Research (A*STAR) - Singapore Food Story (SFS) R&D Programme Theme 2 Future Foods: 2nd Seed Grant Call
Grant Reference no. : W23W2D0003
Description:
ISSN:
0268-005X
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