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Using Microfluidics and Fluorescence Microscopy to Study the Assembly Dynamics of Single Actin Filaments and Bundles
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Protein Filaments in the Food Industry: From Fundamentals to Advanced Applications
Qingyue Wang1, Kai Zhou1,2,3, Qi Shu1
1Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Journal of Agricultural and Food Chemistry
|December 2, 2025
Summary
Protein filaments, versatile biopolymers, offer unique properties for the food industry. This review explores their applications in food processing, safety, and ingredient development, highlighting their potential as high-performance biomaterials.
Area of Science:
- Biomaterials Science
- Food Science and Technology
Background:
- Protein filaments are ordered, self-assembled protein aggregates with unique properties.
- They are increasingly recognized for their potential as high-performance materials in various industries.
Purpose of the Study:
- To review the fundamentals of native and synthesized protein filaments.
- To systematically survey their diverse applications in the food industry.
Main Methods:
- Literature review of native and synthesized protein filaments.
- Systematic survey of applications in food texture modification, stabilization, encapsulation, biosensing, contaminant removal, packaging, and cultured food scaffolds.
Main Results:
- Protein filaments exhibit versatility as food ingredients and processing aids.
- Applications span texture modification, interfacial stabilization, encapsulation, biosensing, contaminant removal, biobased packaging, and cultured food scaffolds.
Conclusions:
- Protein filaments are highly versatile biomaterials with dual functionality.
- They hold significant potential to address diverse needs in food safety, processing, and ingredient development.
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