Prolamin-based complexes: Structure design and food-related applications.
fabrication
food-related application
interaction
prolamin-based complexes
structure design
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
03 2021
03 2021
Historique:
received:
02
04
2020
revised:
04
12
2020
accepted:
07
12
2020
pubmed:
12
2
2021
medline:
26
10
2021
entrez:
11
2
2021
Statut:
ppublish
Résumé
Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin-based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water-soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin-based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin-based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure-function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food.
Identifiants
pubmed: 33569884
doi: 10.1111/1541-4337.12713
doi:
Substances chimiques
Prolamins
0
Proteins
0
Glutens
8002-80-0
Gliadin
9007-90-3
Zein
9010-66-6
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
1120-1149Informations de copyright
© 2021 Institute of Food Technologists®.
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