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Prolamin-pectin complexes: Structural properties, interaction mechanisms and food applications.
Wei Tang1, Long Wen1, Jianfei He1
1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Whole Grain Nutritious Food Processing Technology Research and Experimental Base of Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology, Hangzhou 310014, PR China.
International Journal of Biological Macromolecules
|December 13, 2024
Summary
Plant proteins (prolamins) and pectins form complexes through various interactions, enhancing their properties for food applications like emulsions and hydrogels. This review explores these interactions and their uses.
Area of Science:
- Food Science
- Macromolecular Science
- Biochemistry
Background:
- Prolamins are plant proteins from grains, while pectins are complex polysaccharides.
- Both are natural macromolecules with significant functional properties.
- Interactions between prolamins and pectins are crucial for forming functional complexes.
Purpose of the Study:
- To review the interactions between prolamins and pectins.
- To detail the applications of prolamin-pectin complexes.
- To elucidate the mechanisms and properties of these complexes for the food industry.
Main Methods:
- Literature review of prolamin-pectin interactions.
- Analysis of covalent and non-covalent binding mechanisms.
- Compilation of applications in emulsions, nanoparticles, hydrogels, and films.
Main Results:
- Prolamin-pectin interactions, both covalent and non-covalent, yield complexes with enhanced physicochemical and functional properties.
- These complexes exhibit improved emulsifying, self-assembly, gelling, and film-forming capabilities.
- Diverse applications are identified, leveraging these unique properties.
Conclusions:
- Understanding prolamin-pectin interactions is key to optimizing complex formation.
- These complexes offer significant potential for innovation in food product development.
- Further research can advance the utilization of prolamin-pectin complexes in the food industry.
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