Protein-polysaccharide interactions in dairy production
https://doi.org/10.21323/2618-9771-2020-3-4-24-33
Abstract
The review article examines the main global trends in the development of scientific research in the field of increasing the efficiency of dairy products production using polysaccharides of various origins and purposes. It has been shown that non-traditional polysaccharides of plant origin are increasingly involved in industrial production, including polysaccharides of aquatic organisms, which have both enhanced technological properties — emulsifying, gel-forming, texturizing, etc., and innovative nutraceutical properties that make it possible to create food products with new properties and attractive to consumers. It is noted that the nature of proteinpolysaccharide interactions, depending on the types of proteins and polysaccharides used in various combinations and conditions of their interactions, can be completely different, which directly affects the organoleptic properties of the finished product. Modern research confirms that the properties of a food product are largely laid down at the molecular — nanoscale, and the development of research on protein-polysaccharide interactions, with the aim of their practical use in the production of dairy products, should be aimed at finding basic patterns in these interactions.
About the Author
I. T. Smykov
All-Russian Scientific Research Institute of Butterand Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Igor T. Smykov — doctor of technical sciences, chief research scientist
152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19
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Review
Supporting agencies: The article was published as part of the research topic No. 0585–2019–0010 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
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Smykov I.T. Protein-polysaccharide interactions in dairy production. Food systems. 2020;3(4):24-33. https://doi.org/10.21323/2618-9771-2020-3-4-24-33
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