Influence of cosolvent systems on the gelation mechanism of globular protein: Thermodynamic, kinetic, and structural aspects of globular protein gelation

被引:49
作者
Baier, SK [1 ]
McClements, DJ [1 ]
机构
[1] Univ Massachusetts, Dept Food Sci, Biopolymer & Colloids Res Lab, Amherst, MA 01003 USA
来源
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2005年 / 4卷 / 03期
关键词
D O I
10.1111/j.1541-4337.2005.tb00072.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
How thermostability and gelation of globular protein are affected by cosolvent systems present in food systems is critical to understanding their functionality functionality. The expression of these functional attributes depends on the molecular strstructuructuructuree and thermal-mechanical history of the protein, as well ell as its chemical environment. To improve the design of processing protein-containing food systems, one must fully understand the thermodynamic, kinetic, and structural impact of cosolvent on globular protein gelation. This review focuses on the impact of weakly interacting neutral cosolvent systems (for example, sugars and polyols) on the gelation of globular proteins. The physicochemical mechanisms by which these cosolvent systems can modulate protein gelation are highlighted from a thermodynamic, kinetic, and structural point of view.
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页码:43 / 54
页数:12
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