Contact us
 |
[email protected] |
 |
3275638434 |
 |
 |
| Paper Publishing WeChat |
Useful Links
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Gelling Behavior of Plant Proteins and Polysaccharides in Food Systems
Author(s)
Florence O. Uruakpa
Full-Text PDF
XML 653 Views
DOI:10.17265/2159-5828/2012.05.001
Affiliation(s)
Department of Applied Health Sciences, Indiana State University, Terre Haute, IN 47809, USA
ABSTRACT
Biological macromolecules,
such as proteins and polysaccharides, are widely used in food systems because
their interactions impart a desirable texture to food products. Plant proteins
interact with food components via protein-protein and protein-polysaccharide associations,
and the formation of a matrix, which can entrap other food components such as
water, lipids and flavors. These networks provide structural integrity to food
products and can serve as important functional ingredients in processed foods.
Intermolecular interactions of typical polysaccharides result either in simple
associations or in the form of a double or triple helix. The linear double
helical segments may then interact to form a super junction and a
three-dimensional gel network. The formation of these structural networks takes
place during processing and involves the transformation from a liquid or
viscous sol into a solid material with elastic properties. Interests in the
behavior of mixed gels center on the prospects of enhanced flexibility in their
mechanical and structural properties compared to those of pure gels. Findings
on molecular interactions between plant proteins (e.g., soy, canola and pea
proteins) and polysaccharides (e.g., guar gum, carrageenan, and pectin) allow
for the modification of physical and textural characteristics of mixed
biopolymers to meet desired functional property.
KEYWORDS
Molecular interactions, plant proteins and polysaccharides, gelling macromolecules.
Cite this paper
References