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Review

Food Protein Nanofibril Gels: From Conditions, Types and Properties to Applications

1
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2
Quality Supervising and Testing Center of Ministry of Agriculture and Rural Affairs for Agricultural Products and Processed Goods, Daqing 163319, China
3
National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
4
Institute of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China
*
Authors to whom correspondence should be addressed.
Foods 2024, 13(14), 2173; https://doi.org/10.3390/foods13142173
Submission received: 28 May 2024 / Revised: 25 June 2024 / Accepted: 8 July 2024 / Published: 9 July 2024
(This article belongs to the Section Food Physics and (Bio)Chemistry)

Abstract

Many food proteins can be assembled into nanofibrils under pH conditions far from the isoelectric point and with a low ionic strength by heating them for a long period. These food protein nanofibrils (FPN) have outstanding functional and biological properties and are considered sustainable biomaterials in many fields. In this study, we review the recent developments in FPN gels and introduce the key factors in promoting food protein self-assembly in order to create functional gels. The major variables discussed are the morphology of nanofibrils, protein concentration, heating time, and the type and concentration of salts. We also highlight current advances in the formation and properties of different types of FPN gels. In addition, the various applications of FPN gels in bioactive and nutrient delivery, adsorbents for CO2 and toxic pollutants, cell scaffolding biomaterials, biosensors, and others are introduced and discussed.
Keywords: nanofibril; self-assembly; hybrid gels; aerogels nanofibril; self-assembly; hybrid gels; aerogels

Share and Cite

MDPI and ACS Style

Guan, C.; Wang, C.; Fu, S. Food Protein Nanofibril Gels: From Conditions, Types and Properties to Applications. Foods 2024, 13, 2173. https://doi.org/10.3390/foods13142173

AMA Style

Guan C, Wang C, Fu S. Food Protein Nanofibril Gels: From Conditions, Types and Properties to Applications. Foods. 2024; 13(14):2173. https://doi.org/10.3390/foods13142173

Chicago/Turabian Style

Guan, Chen, Changyuan Wang, and Shixin Fu. 2024. "Food Protein Nanofibril Gels: From Conditions, Types and Properties to Applications" Foods 13, no. 14: 2173. https://doi.org/10.3390/foods13142173

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