Zhang Yuqi, Sharan Siddharth, Rinnan Åsmund, Orlien Vibeke
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
Paris-Saclay Food and Bioproduct Engineering Research Unit (UMR SayFood), Université Paris-Saclay, INRAE, AgroParisTech, 91300 Massy, France.
Foods. 2021 Nov 18;10(11):2848. doi: 10.3390/foods10112848.
Proteins from various sources are widely used in the food industry due to their unique functional performances in food products. The functional properties of proteins are somehow dictated by their molecular characteristics, but the exact relationship is not fully understood. This review gives a tangible overview of the methods currently available for determining protein functionality and related molecular characteristics in order to support further research on protein ingredients. The measurements of protein functionality include solubility, water holding capacity, oil holding capacity, emulsion property, foam property, and gelation. This review also provides a description of different methods of molecular characteristics including electrophoresis, surface hydrophobicity and charge, molecular interaction, and thermal property measurement. Additionally, we have put significant emphasis on spectroscopic methods (ultraviolet-visible, Fourier transform infrared, Raman, circular dichroism, fluorescence and nuclear magnetic resonance). In conclusion, first and foremost, there is a need to agree on a standardization of the analytical methods for assessing functional properties. Moreover, it is mandatory to couple different analyses of molecular characteristics to measure and monitor the structural changes obtained by different processing methods in order to gain knowledge about the relationship with functionality. Ideally, a toolbox of protein analytical methods to measure molecular characteristics and functionality should be established to be used in a strategic design of protein ingredients.
由于蛋白质在食品中具有独特的功能特性，来自各种来源的蛋白质在食品工业中得到广泛应用。蛋白质的功能特性在某种程度上由其分子特征决定，但确切关系尚未完全明确。本综述切实概述了目前可用于测定蛋白质功能特性及相关分子特征的方法，以支持对蛋白质成分的进一步研究。蛋白质功能特性的测定包括溶解度、持水能力、持油能力、乳化特性、泡沫特性和凝胶化。本综述还描述了分子特征的不同测定方法，包括电泳、表面疏水性和电荷、分子相互作用以及热性质测定。此外，我们着重介绍了光谱方法（紫外可见光谱、傅里叶变换红外光谱、拉曼光谱、圆二色光谱、荧光光谱和核磁共振光谱）。总之，首先，需要就评估功能特性的分析方法标准化达成一致。此外，必须将不同的分子特征分析结合起来，以测量和监测不同加工方法引起的结构变化，从而了解其与功能的关系。理想情况下，应建立一个用于测量分子特征和功能特性的蛋白质分析方法工具箱，以用于蛋白质成分的战略设计。
