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Biological and conventional food processing modifications on food proteins: Structure, functionality, and
Di Wu1, Maolin Tu1, Zhenyu Wang1
1School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
Biotechnology Advances
|November 23, 2019
Summary
Physical and biological processing can alter food proteins, improving their nutritional and functional properties. These methods impact protein structure, particle size, and bioactivity, enhancing food product quality.
Area of Science:
- Food Science
- Protein Chemistry
- Biotechnology
Background:
- Food proteins are vital nutrients influencing food characteristics.
- Processing can modify protein structure and properties, impacting food quality.
- Understanding these modifications is key to developing improved food products.
Purpose of the Study:
- To review the effects of physical and biological processing on food-derived proteins.
- To elucidate the mechanisms behind processing-induced structural changes.
- To discuss applications based on altered protein properties.
Main Methods:
- Review of scientific literature on food protein processing.
- Analysis of physical processing techniques (e.g., ultrasound, high-pressure homogenization, ball milling).
- Analysis of biological processing techniques (e.g., enzymatic hydrolysis).
Main Results:
- Physical and biological processing significantly alter protein structure, particle size, solubility, and emulsion stability.
- These modifications influence protein bioactivities and overall functional properties.
- Specific methods like ultrasound and enzymatic hydrolysis show distinct effects on protein characteristics.
Conclusions:
- Processing is a powerful tool for enhancing food protein functionality and nutritional value.
- Understanding structure-property relationships guides the application of modified food proteins.
- Further research can optimize processing for targeted food applications.
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