Food protein aggregation and its application. (October 2022)

• Record Type: Journal Article
• Authors: Zhu, Zongshuai; Pius Bassey, Anthony; Cao, Yaqi; Ma, Yanlan; Huang, Ming; Yang, Hongshun
• Is Part Of: Food research international. Volume 160(2022)
• Publication Date: 2022-10
• Subjects: Protein aggregates -- Formation mechanism -- Influence factor -- Evaluation method -- Application; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111725
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Fibrosis aggregation is one of the main forms of food protein aggregates (PAs). Particle size and appearance analysis are the main PAs evaluation methods. PAs is affected by various factors including pH, ionic strength, oxidation, etc. Applications of PAs in food, research challenges and outlook are summarized. Abstract: The phenomenon of protein aggregation in food science is very common, but the formation mechanism is unclear. The formation of protein aggregates (PAs) is influenced by various factors, and aggregates with different sizes and shapes play an important role in food systems. Although there have been many reports on food PAs, many challenges still need to be addressed, and a systematic literature review is lacking. Thus, hypotheses about the PAs formation mechanism were summarized, and the fibrosis aggregates formation mechanism was described. The main findings of this paper indicate that the forces driving protein aggregation are covalent and non-covalent cross-linking interactions. The determination of PAs is mainly based on protein particle size combined with multispectral methods. PAs are not only associated with protein functional properties (such as emulsion and gel) but also related to harmful substances (such as advanced glycation end products, AGEs) formation. Finally, the applications of PAs in food science were summarized. Outlook and challenges were described from the perspectives of food processing conditions and parameters, food components and their interactions, food nutrition and health relationships, etc. This review will attract more food scientists to participate in related research on protein aggregation in the future.