Molecular Functionality of Plant Proteins from Low to High-Solid Systems with Ligand and Co-Solute

Paramita, Vilia Darma and Panyoyai, Naksit and Kasapis, Stefan Molecular Functionality of Plant Proteins from Low to High-Solid Systems with Ligand and Co-Solute. International Journal of Molecular Sciences, 21 (7). p. 2550. ISSN 1422-0067

[thumbnail of Paper] Text (Paper)
B4 Journal ijms.pdf - Published Version

Download (1MB)
[thumbnail of Turnitin] Text (Turnitin)
B4 IJMS edit.pdf - Other

Download (6MB)
[thumbnail of Cover] Text (Cover)
cover IJMS.pdf - Other

Download (1MB)
[thumbnail of Korespondensi dan peer review] Text (Korespondensi dan peer review)
B4 IJMS Korespondensi.pdf - Other

Download (626kB)


In the food industry, proteins are regarded as multifunctional systems whose bioactive
hetero-polymeric properties are affected by physicochemical interactions with the surrounding
components in formulations. Due to their nutritional value, plant proteins are increasingly
considered by the new product developer to provide three-dimensional assemblies of required
structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic
treatment. This molecular flexibility allows them to form systems for the preservation of fresh food,
retention of good nutrition and interaction with a range of microconstituents. While, animal- and
milk-based proteins have been widely discussed in the literature, the role of plant proteins in the
development of functional foods with enhanced nutritional profile and targeted physiological
effects can be further explored. This review aims to look into the molecular functionality of plant
proteins in relation to the transport of bioactive ingredients and interaction with other ligands and
proteins. In doing so, it will consider preparations from low- to high-solids and the effect of
structural transformation via gelation, phase separation and vitrification on protein functionality as
a delivery vehicle or heterologous complex. Applications for the design of novel functional foods
and nutraceuticals will also be discussed.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
T Technology > TP Chemical technology
Divisions: Jurusan Kimia > D4 Teknologi Kimia Industri
Depositing User: Unnamed user with email
Date Deposited: 22 Apr 2023 08:07
Last Modified: 03 May 2023 21:50

Actions (login required)

View Item
View Item