Functionality of lipids and lipid-protein interactions in cereal-derived food products
2003; EDP Sciences; Volume: 10; Issue: 1 Linguagem: Inglês
10.1051/ocl.2003.0047
ISSN2272-6977
AutoresDidier Marion, Laurence Dubreil, Jean‐Paul Douliez,
Tópico(s)Food Chemistry and Fat Analysis
ResumoLipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits) and beverages (beer). Most of the physico-chemical mechanisms responsible for the lipid functionality has been investigated and recently the specific role of lipid-binding proteins, e.g. lipid transfer proteins and puroindolines, has been highlighted. The state of the researches performed in this field are briefly presented in this review and the data obtained until now show that new perspectives are opened in cereal breeding and processing for improving the quality of cereals and cereal products.
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