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Updated: Aug 29, 2025

Evaluation of the Impact of Protein Aggregation on Cellular Oxidative Stress in Yeast

Evaluation of the Impact of Protein Aggregation on Cellular Oxidative Stress in Yeast

Published on: June 23, 2018

Food protein aggregation and its application.

Zongshuai Zhu¹, Anthony Pius Bassey¹, Yaqi Cao¹

¹College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Food Research International (Ottawa, Ont.)

|September 9, 2022

Summary

This summary is machine-generated.

Protein aggregates (PAs) in food science are common but poorly understood. This review clarifies their formation mechanisms, driven by cross-linking interactions, and their impact on food properties and health.

Keywords:

Application Evaluation method Formation mechanism Influence factor Protein aggregates

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Area of Science:

Food Science
Biochemistry
Materials Science

Background:

Protein aggregation is a prevalent phenomenon in food systems.
The precise mechanisms underlying protein aggregate (PA) formation remain unclear.
Existing research on food PAs lacks a systematic review, hindering further investigation.

Purpose of the Study:

To systematically review and summarize the formation mechanisms of protein aggregates (PAs) in food.
To elucidate the driving forces and characteristics of PAs.
To discuss the implications of PAs in food functionality, safety, and health.

Main Methods:

Literature review synthesizing existing research on food PAs.
Analysis of factors influencing PA formation, size, and shape.
Examination of analytical techniques for PA characterization, including particle size and multispectral methods.

Main Results:

Protein aggregation is driven by covalent and non-covalent cross-linking interactions.
Protein particle size analysis combined with multispectral methods are key for PA determination.
PAs influence food functional properties (e.g., emulsion, gel) and can be linked to harmful substance formation (e.g., AGEs).

Conclusions:

Understanding PA formation mechanisms is crucial for controlling food properties and safety.
Further research is needed on processing conditions, component interactions, and health impacts.
This review aims to stimulate further research in food protein aggregation.