Plant-based proteins: A review of factors modifying the protein structure and affecting emulsifying properties
Raquel Reis Lima, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho
Food Chemistry Advances
Abstract
Oil-in-water emulsions are widely used in the food industry and form the basis for various products such as milk, sauces and ice cream. With increasing environmental awareness and consumer appreciation for healthy food and clean labels, the industry has increased demand for natural emulsifiers, often limiting the use of synthetic emulsifiers. Plant-based proteins have been investigated for use as natural emulsifiers; however, most of these plant proteins have lower emulsifying activity than animal proteins. physical, chemical and enzymatic methods are being explored to alter the structure of proteins and improve their emulsifying properties, but the changes can have opposite effects depending on the concentration, type of agent and type of protein. The aim of this work was to understand the effects of the main methods already tested in the literature on the emulsification properties of different plant protein sources and to extend their application as natural emulsifiers for the preparation of oil-in-water emulsions.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
physical, chemical, and enzymatic methods alter protein structure
“physical, chemical and enzymatic methods are being explored to alter the structure of proteins and improve their emulsifying properties, but the changes can have opposite effects depending on the conc...”
physical, chemical, and enzymatic methods improve emulsifying properties
“physical, chemical and enzymatic methods are being explored to alter the structure of proteins and improve their emulsifying properties, but the changes can have opposite effects depending on the conc...”