Food protein interactions in sugar solutions

Over the past few years a growing interest has occurred in the effect of small molecules, specifically sugars, on protein structural functionality in compositionally complex food systems. A number of surprising phenomena, requiring further systematic investigations, have been revealed in protein/sugar systems. By now, the attempts, deserving of consideration, are being made in more penetrating understanding the molecular mechanisms, underlying a marked change in thermal stability, conformation, self association, surface activity and bulk network formation of food proteins in sugar solutions. These insights have important implications for creation of the desirable structure and physicochemical properties of sweetened food products.