Protein-lipid interactions in food systems: a review.
Proteins and lipids, both individually or as complexes, play important functional roles in foods. Since the 1970s food scientists have devoted attention to the nature of these interactions and particularly to their effects on functional characteristics of protein-based foods. Previously, most of the published work was devoted to the biochemical aspects of protein-lipid interactions in biological systems. This article reviews the protein-lipid interactions of both naturally occurring protein-lipid complexes and protein-lipid complexes formed by induced interactions in foods and food products. The physicochemical characteristics of known protein-lipid complexes, the nature of binding which results in formation of these complexes and the effect of the interactions on food functionality are reviewed.
Alzagtat
Ahmeda A
AA
Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, Canada H9X 3V9.
Alli
Inteaz
I
D000818:Animals; D004041:Dietary Fats / Q000378:metabolism*; D004044:Dietary Proteins / Q000378:metabolism*; D005511:Food Handling; D005524:Food Technology; D006801:Humans; D008956:Models, Chemical; D010940:Plant Proteins / Q000378:metabolism
D004041:Dietary Fats; D004044:Dietary Proteins; D010940:Plant Proteins