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Crit Rev Food Sci Nutr. 2017 May 24;57(8):1718-1728. doi: 10.1080/10408398.2015.1023762.

Interactions between plant proteins/enzymes and other food components, and their effects on food quality.

Lv C1,2, Zhao G1,3, Ning Y3.

Author information

1
a Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.
2
b Key Laboratory of Functional Dairy, Ministry of Education , Beijing , China.
3
c School of Laboratory Medicine, Hubei University of Chinese Medicine , Wuhan , China.

Abstract

Plant proteins are the main sources of dietary protein for humans, especially for vegetarians. There are a variety of components with different properties coexisting in foodstuffs, so the interactions between these components are inevitable to occur, thereby affecting food quality. Among these interactions, the interplay between plant proteins/enzymes from fruits and vegetables, cereals, and legumes and other molecules plays an important role in food quality, which recently has gained a particular scientific interest. Such interactions not only affect the appearances of fruits and vegetables and the functionality of cereal products but also the nutritive properties of plant foods. Non-covalent forces, such as hydrogen bond, hydrophobic interaction, electrostatic interaction, and van der Waals forces, are mainly responsible for these interactions. Future outlook is highlighted with aim to suggest a research line to be followed in further studies.

KEYWORDS:

Interactions; binding; enzymes; food quality; plant protein

PMID:
26192262
DOI:
10.1080/10408398.2015.1023762
[Indexed for MEDLINE]

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