Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Carbohydr Polym. 2023 Nov 1;319:121191. doi: 10.1016/j.carbpol.2023.121191. Epub 2023 Jul 15.
Since the world's population has surged in recent decades, the need for sustainable as well as environmentally friendly protein sources is growing. However, there are daunting challenges in utilizing these protein sources in the food industry due to their poor techno-functional properties compared with animal proteins. Numerous procedures have been introduced to improve plant protein functionalities with related pros and cons. Among them, complexation with polysaccharides is considered a safe and effective process for modulating plant proteins' technological and industrial applications. Notwithstanding the nutritional value of soy protein (SP) as a "complete protein," it is a crucial protein commercially because of its rank as the highest-traded plant-based protein worldwide. The current review deals with SP complexation with ionic polysaccharides, including chitosan, alginate, carrageenan, and xanthan gum, and their effects on the physicochemical and techno-functional properties of SP. Accordingly, the structure of SP and the abovementioned polysaccharides have been considered for a better understanding of the possible interactions. Then, the changes in the physicochemical and functional properties of SP and their potential applications in the formulation of plant-based food products have been discussed. Overall, ionic polysaccharides at optimum conditions would improve the functional properties of SP by altering its secondary structure, making it suitable for a wide range of applications in the food industry.
由于近几十年来世界人口的激增，对可持续且环保的蛋白质来源的需求也在不断增长。然而，由于与动物蛋白相比，这些蛋白质来源的技术功能特性较差，在食品工业中利用它们存在巨大的挑战。为了改善植物蛋白的功能特性，已经引入了许多方法，但都有相关的优缺点。其中，与多糖的复合被认为是调节植物蛋白技术和工业应用的一种安全有效的方法。尽管大豆蛋白 (SP) 作为“完全蛋白”具有营养价值，但它在商业上是一种重要的蛋白质，因为它是世界上交易量最大的植物蛋白。目前的综述涉及 SP 与离子多糖（包括壳聚糖、藻酸盐、卡拉胶和黄原胶）的复合，以及它们对 SP 的物理化学和技术功能特性的影响。因此，为了更好地理解可能的相互作用，考虑了 SP 和上述多糖的结构。然后，讨论了 SP 的物理化学和功能特性的变化及其在植物性食品产品配方中的潜在应用。总的来说，在最佳条件下，离子多糖会通过改变 SP 的二级结构来改善其功能特性，使其适用于食品工业中的广泛应用。
