Both intrinsic and extrinsic factors impact amyloid formation of food proteins. We here review the impact of various conditions and food constituents on amyloid fibrillation of milk and legume proteins. Much less is known about casein and legume protein amyloid‐like fibril formation than about that of whey proteins such as β‐lactoglobulin, α‐lactalbumin, and bovine serum albumin. Proteins of both sources are often studied after heating under strong acidic (pH < 3) conditions. The latter induces changes in protein conformation and often peptide hydrolysis. At higher pH values, alcohols, chaotropic and/or reducing agents induce the conformational changes required to enhance fibrillation. Different types of food proteins can impact each other's fibrillation. Also, the presence of other food constituents can enhance or reduce it. No general conclusions on the mechanisms or impact of different food constituents on food proteins can be made. Optimal conditions for AF formation, that is, heating for several days at low pH, are rare in food processing. However, this does not exclude the possibility of AF formation in food products. For example, slow cooking of hydrolyzed proteins may enhance it. Future research should focus on the prevalence of AFs in complex food systems or model systems relevant for food processing.

中文翻译：

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控制食物蛋白质淀粉样蛋白原纤维形成的条件。第二部分：牛奶和豆类蛋白质

内在因素和外在因素都影响食物蛋白质的淀粉样蛋白形成。我们在这里回顾了各种条件和食物成分对牛奶和豆类蛋白质淀粉样蛋白原纤化的影响。关于酪蛋白和豆类蛋白淀粉样蛋白原纤维形成的了解要比诸如β-乳球蛋白，α-乳清蛋白和牛血清白蛋白之类的乳清蛋白了解得多。通常在强酸性（pH <3）条件下加热后研究两种来源的蛋白质。后者引起蛋白质构象的改变，并且经常引起肽水解。在较高的pH值下，醇，离液剂和/或还原剂会诱导增强纤颤所需的构象变化。不同类型的食物蛋白会影响彼此的原纤维形成。同样，其他食物成分的存在可以增强或减少它。对于不同食物成分对食物蛋白质的作用机理或影响，尚无任何一般性结论。在食品加工中很少有形成AF的最佳条件，即在低pH下加热几天。但是，这并不排除在食品中形成AF的可能性。例如，缓慢蒸煮水解蛋白可以增强它。未来的研究应集中在复杂食品系统或与食品加工相关的模型系统中AF的流行。