Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties

Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment-friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.

Automated summary

Recently, there has been a growing interest in binary protein systems due to their sustainability, environmentally friendly nature, nutritional richness, low cost, and tunable mechanical properties. However, the introduction of another protein in the mixed system poses challenges in terms of complex interaction, aggregation, gelation, and emulsification mechanisms for the molecular coalition. Efforts are being made to gain basic information on the dynamics, theories, and physicochemical characteristics of mixed systems in order to better modulate the structural and functional properties of binary systems.