Lipid-protein interactions in food systems: Mechanisms, thermodynamics, and analytical approaches

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dc.contributor.authorOztekin, Sebahat
dc.contributor.authorUzun, Suzan
dc.contributor.authorKöroğlu, Deniz Günal
dc.contributor.authorBilgin, Aysenur Betül
dc.contributor.authorGökşen, Gülden
dc.date.accessioned2026-02-28T12:08:58Z
dc.date.available2026-02-28T12:08:58Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractThis chapter provides a comprehensive overview of lipid-protein interactions in food systems, focusing on their physicochemical mechanisms, analytical techniques, and implications for food quality, nutrition, and functionality. These interactions, governed by hydrophobic, electrostatic, hydrogen bonding, and van der Waals forces, are influenced by multiple factors such as pH, temperature, and ionic strength during food processing. Both experimental techniques, including spectroscopy (fluorescence, CD, FTIR), calorimetry (ITC, DSC), microscopy (CLSM, SEM), and gel electrophoresis, as well as computational approaches such as molecular dynamics simulations and molecular docking are used to characterize the structural, thermodynamic, and dynamic properties of these interactions. Lipid-protein interactions affect key lipid characteristics such as chemical stability, solubility, and gastrointestinal behavior, while also modulating protein properties like digestibility, thermal stability, gelling, foaming capacity, phosphorylation, and aggregation. Moreover, these interactions can influence health-related outcomes, including lipid oxidation, cholesterol metabolism, and allergenicity. Understanding these interactions provides valuable insights for the development of novel and functional food products with enhanced stability and bioavailability. The dynamic nature of lipid-protein interactions necessitates continued research using integrated experimental and computational approaches to optimize their role in modern food systems. © 2026 Elsevier Inc. All rights reserved.
dc.identifier.doi10.1016/B978-0-443-24044-7.00007-9
dc.identifier.endpage236
dc.identifier.isbn9780443240447
dc.identifier.isbn9780443240454
dc.identifier.scopus2-s2.0-105023919374
dc.identifier.startpage209
dc.identifier.urihttps://doi.org/10.1016/B978-0-443-24044-7.00007-9
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5748
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInteraction of Food Macromolecules: The Matrix of Future Foods
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260218
dc.subjectBinding kinetics
dc.subjectElectrostatic forces
dc.subjectHydrogen bonding
dc.subjectLipids
dc.subjectProtein
dc.subjectThermodynamic analysis
dc.titleLipid-protein interactions in food systems: Mechanisms, thermodynamics, and analytical approaches
dc.typeBook Chapter

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