TY - JOUR
T1 - A pH shift approach to the improvement of interfacial properties of plant seed proteins
AU - Jiang, Jiang
AU - Wang, Qingling
AU - Xiong, Youling L.
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/2
Y1 - 2018/2
N2 - Most plant storage proteins are of a compact structure comprised of multiple subunits largely via hydrophobic patches and electrostatic attractions. Such structural complexity hinders the solubility and functional behavior of proteins for use as food ingredients. When exposed to extreme pH conditions that promote charge repulsions followed by neutralization, the quaternary structure is disrupted and individual monomers obtain a molten state. The process, known as pH shift, can produce highly soluble protein monomers and aggregates with excellent emulsifying and foaming properties due to redistributions of surface-active amino acid side chain groups. This brief review presents conceptual as well as latest industry-relevant research in the field that projects promise and potential of this technology.
AB - Most plant storage proteins are of a compact structure comprised of multiple subunits largely via hydrophobic patches and electrostatic attractions. Such structural complexity hinders the solubility and functional behavior of proteins for use as food ingredients. When exposed to extreme pH conditions that promote charge repulsions followed by neutralization, the quaternary structure is disrupted and individual monomers obtain a molten state. The process, known as pH shift, can produce highly soluble protein monomers and aggregates with excellent emulsifying and foaming properties due to redistributions of surface-active amino acid side chain groups. This brief review presents conceptual as well as latest industry-relevant research in the field that projects promise and potential of this technology.
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U2 - 10.1016/j.cofs.2018.01.002
DO - 10.1016/j.cofs.2018.01.002
M3 - Review article
AN - SCOPUS:85041579584
SN - 2214-7993
VL - 19
SP - 50
EP - 56
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
ER -