Combining plant and dairy proteins in food colloid design

Review (2021)

Authors

E.B.A. Hinderink Wageningen University & Research

Adeline Boire Biopolymères, Interactions Assemblages (BIA)

Claire C. Berton-Carabin Wageningen University & Research, Biopolymères, Interactions Assemblages (BIA)

Denis Renard Biopolymères, Interactions Assemblages (BIA)

Alain Riaublanc Biopolymères, Interactions Assemblages (BIA)

Leonard M.C. Sagis Wageningen University & Research

Karin Schroën Wageningen University & Research

Saïd Bouhallab STLO

Marie Hélène Famelart STLO

Valérie Gagnaire STLO

Fanny Guyomarc'h STLO

Affiliation

External organisation

Legume proteins Animal proteins Fluid interfaces Food structuring Hierarchical structures Multiphase systems Non-protein components Protein aggregates Protein solubility

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Published Date

2021

Language

English

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Affiliation

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Abstract

The use of plant proteins to design colloidal food systems is a hot topic in the current context of the protein transition. However, replacing animal-derived proteins (in particular, dairy proteins) that have been traditionally used for this purpose by plant proteins is a challenge from various perspectives, and in particular, because of drastically different solubility and functionality. A possible route to mitigate these issues is to combine plant and dairy proteins, providing that their interactions can be understood from the molecular to the macroscopic scale. This review addresses the major advances that have occurred in the field of such blend-based systems, all the way from their behaviour in aqueous dispersions to their potential applications in gels, foams and emulsions.