Recent approaches in physical modification of protein functionality

Area of Science:

• Food Science and Technology
• Biochemistry
• Materials Science

Background:

• Proteins are crucial food ingredients, influencing texture, stability, and nutritional value.
• Protein functionality, including emulsification, foaming, gelation, and film formation, is vital for food product quality.
• Traditional protein modification methods (chemical, enzymatic, physical) can alter protein structure and functionality.

Purpose of the Study:

• To review novel, non-thermal, non-chemical technologies for modifying food protein structure and functionality.
• To explore how these advanced methods can enhance ingredient functionality and extend product shelf life.
• To provide insights into the potential of innovative processing for food applications.

Main Methods:

• Review of scientific literature on emerging food processing technologies.
• Analysis of high hydrostatic pressure, irradiation, ultrasound, filtration, supercritical carbon dioxide, plasma, and electrical methods.
• Examination of their impact on protein structure and functional properties.

Main Results:

• Novel technologies effectively modify protein structure, impacting functional properties like emulsification, gelation, and foaming.
• These methods offer alternatives to conventional treatments, preserving protein integrity.
• Significant potential exists for improving food quality and extending shelf life.

Conclusions:

• Emerging technologies provide powerful tools for tailoring food protein functionality.
• These innovative approaches are key to developing advanced food ingredients and products.
• Further research is warranted to optimize and scale these promising processing techniques.