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Prolamin-based complexes: Structure design and food-related applications.

Jingru Song1, Cuixia Sun1, Khalid Gul1

  • 1Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

Comprehensive Reviews in Food Science and Food Safety
|February 11, 2021
PubMed
Summary

Prolamin complexes, derived from safe food additives, offer sustainable and functional properties. Understanding their structure-function relationships is key for food industry applications.

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fabricationfood-related applicationinteractionprolamin-based complexesstructure design

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Area of Science:

  • Food Science
  • Biopolymer Chemistry
  • Materials Science

Background:

  • Prolamins (zein, gliadin, kafirin, hordein) are safe, sustainable food additives with amphiphilic properties.
  • They form colloidal particles and can create functional binary/ternary complexes with polysaccharides, polyphenols, proteins, and surfactants.
  • Existing research highlights their potential, but structure-function relationships in these complexes are not fully understood.

Purpose of the Study:

  • To review the production methods of prolamin-based complexes.
  • To discuss factors influencing their structural characteristics.
  • To explore their applications in the food industry and identify knowledge gaps.

Main Methods:

  • Literature review of prolamin-based complex production, structural factors, and applications.
  • Analysis of existing studies on prolamin complex formation and properties.
  • Synthesis of information regarding structure-function relationships and future research needs.

Main Results:

  • Prolamin complexes exhibit stable physicochemical properties and enhanced functionality.
  • Various components can be combined with prolamins to form diverse complexes.
  • Production methods and influencing factors on structural characteristics are detailed.

Conclusions:

  • Prolamin complexes hold significant promise for the food industry due to their unique properties.
  • Further research is crucial to fully elucidate structure-function relationships between prolamins and other biopolymers.
  • Toxicological assessments are necessary before widespread food application.