Interfacial behavior of plant proteins — novel sources and extraction methods
Jack Yang, Leonard M.C. Sagis
Current Opinion in Colloid & Interface Science
Abstract
Understanding the air-water and oil-water interfacial behavior of plant proteins is crucial for developing stable emulsions and foams in food systems. Plant crops are often processed into protein extracts with high purity, which primarily consist of globulins. These globulins are often unable to form stiff interfacial layers owing to their compact and highly aggregated state and have inferior functionality compared with animal-derived proteins from milk or eggs. Much of the current focus is on modifying these proteins, whereas better interface stabilizing functionality can also be obtained by choosing more targeted protein extraction methods. This review will highlight the benefits and drawbacks of current and novel protein sources and protein extraction methods with respect to interfacial properties.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
plant proteins have inferior functionality
“have inferior functionality compared with animal-derived proteins from milk or eggs”
plant proteins form interfacial layers
“These globulins are often unable to form stiff interfacial layers owing to their compact and highly aggregated state”