ABSTRACT
Protein-lipid and protein-flavor interactions play several important roles in biological and technological processes. On the one hand, many interactions of lipids with proteins and peptides are responsible for the formation of the secondary and tertiary structure of several proteins and peptides, such as membrane proteins and several membrane-bound receptors. The major forces involved in protein-lipid and protein-flavor interactions are similar to those that are responsible for protein folding. Thus, interactions between lipids and proteins can modify or interfere with the formation of native protein structures, as occurs when proteins are transferred from the aqueous phase to a lipid phase, e.g., lipid bilayers in biological systems. Emulsion formation and stability in most food products are greatly aided by the presence of proteins, which, during the process of emulsification and new-surface creation, tend to adsorb at the oil-water interface. One of the most common methods of improving the stability of dairy emulsions is the addition of various types of surfactants.
