Protein-Protein Interactions in Food Systems: Analytical Advances and Quality Implications

Protein-protein interactions (PPIs) represent one of the major factors determining structure, function and quality in food products, especially in the case of industrial processing. Within complex food matrices, the structural and physical behavior of food components is controlled by PPIs that determine aggregation behavior, network formation, phase stability, and structural integrity and are thus directly related to the stability of the final product and how well a product may perform during a process. Recent developments in analytical techniques have facilitated the elucidation of PPIs and their application in activity-induced structural changes, in particular during thermal, non-thermal, enzymatic, and mechanical processes. In lieu of providing an exhaustive summary, this review synthesizes research evidence and findings related to measuring PPIs from main food systems, namely dairy, meat, cereal and plant-based products. The impact of different processing methods on PPIs and related quality characteristics including structure, stability and functional activity is critically assessed. Knowledge gaps and methodological limitations (in particular concerning laboratory scale industrial processes) are highlighted. By combining mechanistic considerations with practical performance considerations, this review allows us to rationalize the improvement of food processing strategies and to develop protein-based foods with better quality and performance stability.