The Whey–Plant Protein Heteroprotein Systems with Synergistic Properties and Versatile Applications

作者：Chang Liu, Ruhua Wang, Tianyang Wang, Chunkai Gu, Lingling Zhang, Demei Meng, Mingfei Pan, Rui Yang · 发表于：Journal of Agricultural and Food Chemistry · 年份：2025 · DOI：10.1021/acs.jafc.4c10736 · 被引用次数：9 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Probiotics and Fermented Foods

Combining animal protein with plant protein is a feasible approach to provide heteroprotein formulations with versatile properties. This review introduces the interactions of typical protein whey protein (WP) from milk with soy protein (SP), pea protein (PP), rapeseed protein (RAP), lupine protein (LP), and rice protein (RIP) through physical and chemical methods. The characteristics of whey-plant protein complexes are described with particular emphasis on the protein types, structures, and properties. In addition, the factors that influence the formation of whey-plant complexes are reviewed. The potential food applications of whey-plant protein complexes are reviewed. Overcoming the shortcomings and future challenges for applications of the heteroprotein in the food field are highlighted. This review will fill the gap of whey protein and are important for the development of more versatile properties of whey proteins as well as a systematic understanding of the synergistic biological roles of these active proteins.