Solid‐State Protein–Carbohydrate Interactions and Their Application in the Food Industry

Abstract

AbstractThe growing interest in food component interactions, especially the solid‐state protein–carbohydrate ones, has led to a growing body of knowledge on the effects of these interactions on the physical, chemical, and structural properties of compositionally complex food systems. The goal of the present review is to survey the critical mechanisms involved in protein–carbohydrate interactions as a key step toward the rational formulation and processing of protein‐ and carbohydrate‐rich foods to produce products with desirable properties without adverse reactions. The hypotheses proposed on the stabilizing effects of carbohydrates on proteins and the role of different types of sugars in the extent of these interactions are reviewed in this article. Another aspect of this review involves the successful drying of proteins by spray‐drying, freeze‐drying, and supercritical‐fluid‐drying using carbohydrates. Finally, applications of these interesting phenomena to produce important food products including milk powder, infant formulas, bakery products, and fruit and vegetable juice powders are investigated.