The Role of Proteins in the Development of Food Structure

Valérie Gagnaire (1) , Valérie Lechevalier-Datin (1) , Marie-Hélène Famelart (1) , Thomas Croguennec (1) , Said Bouhallab (1)

1 STLO - Science et Technologie du Lait et de l'Oeuf

Understanding the behavior and structure of food products requires knowledge of the spatial arrangement of the various components and their interactions. Among these components, proteins, beyond their roles in nutrition and health, exhibit specific functional properties inherited from both their molecular flexibility and the plasticity of their diversified assemblies. These structural and functional properties make food proteins versatile and useful ingredients in a wide range of product development. This chapter reviews the role of proteins in the development of food structure with a focus on milk and egg proteins. We first describe the main proteins, their physicochemical characteristics, and the diversity of assembled structures obtained during processing. Through specific examples, including proteins gels, yogurt, and various cheeses, we illustrate how the properties of proteins are explored in the manufacture of food.

Mots clés: protéine; santé; structure de l'aliment; assemblage protéique; produit laitier; oeuf; nutrition; propriété physique des protéines; protein; amino acid; dairy product; egg; functional property; human health

Mots clés: protéine; acide aminé; structure de l'aliment; propriété physico-chimique; assemblage de protéine; produit laitier; oeuf; propriété fonctionnelle; santé humaine; besoin en protéines; nutrition

Domaines: Alimentation et Nutrition; Ingénierie des aliments

Valérie Gagnaire, Valérie Lechevalier-Datin, Marie-Hélène Famelart, Thomas Croguennec, Said Bouhallab. The Role of Proteins in the Development of Food Structure. Handbook of Food Structure Development, RSC Publishing, 450p., 2020, Food Chemistry, Function and Analysis. ⟨hal-02315850⟩