Combining plant and dairy proteins in food colloid design

Emma B.A. Hinderink; Adeline Boire; Denis Renard; Alain Riaublanc; Leonard M.C. Sagis; Karin Schroën; Saïd Bouhallab; Marie Hélène Famelart; Valérie Gagnaire; Fanny Guyomarc'h; Claire C. Berton-Carabin

doi:10.1016/j.cocis.2021.101507

Combining plant and dairy proteins in food colloid design

Emma B.A. Hinderink, Adeline Boire, Denis Renard, Alain Riaublanc, Leonard M.C. Sagis, Karin Schroën, Saïd Bouhallab, Marie Hélène Famelart, Valérie Gagnaire, Fanny Guyomarc'h, Claire C. Berton-Carabin^*

^*Corresponding author for this work

Research output: Contribution to journal › Review article › peer-review

17 Citations (Scopus)

Abstract

The use of plant proteins to design colloidal food systems is a hot topic in the current context of the protein transition. However, replacing animal-derived proteins (in particular, dairy proteins) that have been traditionally used for this purpose by plant proteins is a challenge from various perspectives, and in particular, because of drastically different solubility and functionality. A possible route to mitigate these issues is to combine plant and dairy proteins, providing that their interactions can be understood from the molecular to the macroscopic scale. This review addresses the major advances that have occurred in the field of such blend-based systems, all the way from their behaviour in aqueous dispersions to their potential applications in gels, foams and emulsions.

Original language	English
Article number	101507
Number of pages	15
Journal	Current Opinion in Colloid and Interface Science
Volume	56
DOIs	https://doi.org/10.1016/j.cocis.2021.101507
Publication status	Published - 2021
Externally published	Yes

Keywords

Animal proteins
Fluid interfaces
Food structuring
Hierarchical structures
Legume proteins
Multiphase systems
Non-protein components
Protein aggregates
Protein solubility

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10.1016/j.cocis.2021.101507

Cite this

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title = "Combining plant and dairy proteins in food colloid design",

abstract = "The use of plant proteins to design colloidal food systems is a hot topic in the current context of the protein transition. However, replacing animal-derived proteins (in particular, dairy proteins) that have been traditionally used for this purpose by plant proteins is a challenge from various perspectives, and in particular, because of drastically different solubility and functionality. A possible route to mitigate these issues is to combine plant and dairy proteins, providing that their interactions can be understood from the molecular to the macroscopic scale. This review addresses the major advances that have occurred in the field of such blend-based systems, all the way from their behaviour in aqueous dispersions to their potential applications in gels, foams and emulsions.",

keywords = "Animal proteins, Fluid interfaces, Food structuring, Hierarchical structures, Legume proteins, Multiphase systems, Non-protein components, Protein aggregates, Protein solubility",

author = "Hinderink, {Emma B.A.} and Adeline Boire and Denis Renard and Alain Riaublanc and Sagis, {Leonard M.C.} and Karin Schro{\"e}n and Sa{\"i}d Bouhallab and Famelart, {Marie H{\'e}l{\`e}ne} and Val{\'e}rie Gagnaire and Fanny Guyomarc'h and Berton-Carabin, {Claire C.}",

year = "2021",

doi = "10.1016/j.cocis.2021.101507",

language = "English",

volume = "56",

journal = "Current Opinion in Colloid and Interface Science",

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T1 - Combining plant and dairy proteins in food colloid design

AU - Hinderink, Emma B.A.

AU - Boire, Adeline

AU - Renard, Denis

AU - Riaublanc, Alain

AU - Sagis, Leonard M.C.

AU - Schroën, Karin

AU - Bouhallab, Saïd

AU - Famelart, Marie Hélène

AU - Gagnaire, Valérie

AU - Guyomarc'h, Fanny

AU - Berton-Carabin, Claire C.

PY - 2021

Y1 - 2021

N2 - The use of plant proteins to design colloidal food systems is a hot topic in the current context of the protein transition. However, replacing animal-derived proteins (in particular, dairy proteins) that have been traditionally used for this purpose by plant proteins is a challenge from various perspectives, and in particular, because of drastically different solubility and functionality. A possible route to mitigate these issues is to combine plant and dairy proteins, providing that their interactions can be understood from the molecular to the macroscopic scale. This review addresses the major advances that have occurred in the field of such blend-based systems, all the way from their behaviour in aqueous dispersions to their potential applications in gels, foams and emulsions.

AB - The use of plant proteins to design colloidal food systems is a hot topic in the current context of the protein transition. However, replacing animal-derived proteins (in particular, dairy proteins) that have been traditionally used for this purpose by plant proteins is a challenge from various perspectives, and in particular, because of drastically different solubility and functionality. A possible route to mitigate these issues is to combine plant and dairy proteins, providing that their interactions can be understood from the molecular to the macroscopic scale. This review addresses the major advances that have occurred in the field of such blend-based systems, all the way from their behaviour in aqueous dispersions to their potential applications in gels, foams and emulsions.

KW - Animal proteins

KW - Fluid interfaces

KW - Food structuring

KW - Hierarchical structures

KW - Legume proteins

KW - Multiphase systems

KW - Non-protein components

KW - Protein aggregates

KW - Protein solubility

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DO - 10.1016/j.cocis.2021.101507

M3 - Review article

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SN - 1359-0294

VL - 56

JO - Current Opinion in Colloid and Interface Science

JF - Current Opinion in Colloid and Interface Science

M1 - 101507

ER -

Combining plant and dairy proteins in food colloid design

Abstract

Keywords

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