Functionality of lipids and lipid-protein interactions in cereal-derived food products

• Main Authors: Marion Didier, Dubreil Laurence, Douliez Jean-Paul
• Format: Article
• Language: English
• Published: EDP Sciences 2003-01-01
• Series: Oléagineux, Corps gras, Lipides
• Subjects: Céréales; lipides; panification; blé; orge; brasserie; puroindolines; protéines de transfert de lipides; interactions lipide-protéine
• Online Access: http://dx.doi.org/10.1051/ocl.2003.0047

Lipids 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.