Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute.

Vilia Darma Paramita,Naksit Panyoyai,Stefan Kasapis

doi:10.3390/ijms21072550

Abstract

In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.

Highlights

For some time the use of proteins and peptides as multifunctional ingredients with physiological and nutritional benefits has been actively researched
The results indicate that the bio- and techno-functional properties of plant proteins can be improved through processing, including by heating, crosslinking with natural materials [6] and binding with other biomaterials, like phenolic compounds
Specific treatments have been employed, including ultra-high temperature (UHT), high pressure and ultrasonication, to manipulate the structural behaviour and interactions with bioactive compounds/drugs leading to comparable functionality with corresponding dairy protein and Bovine Serum Albumin (BSA) systems [7,8,9,10]

Summary

Introduction

The use of proteins and peptides as multifunctional ingredients with physiological and nutritional benefits has been actively researched. Plant-based biomaterials are often chosen over animal products as a good source of minerals, vitamins and protein in diet, in addition to ethical, environmental or religion/cultural beliefs/concerns. The results indicate that the bio- and techno-functional properties of plant proteins can be improved through processing, including by heating, crosslinking with natural materials (e.g., genipin) [6] and binding with other biomaterials, like phenolic compounds. Specific treatments have been employed, including ultra-high temperature (UHT), high pressure and ultrasonication, to manipulate the structural behaviour and interactions with bioactive compounds/drugs leading to comparable functionality with corresponding dairy protein and Bovine Serum Albumin (BSA) systems [7,8,9,10]

Objectives

Methods

Findings

Conclusion