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Protein Modifications in the RER

Protein Modifications in the RER

Modification of secretory and transmembrane proteins entering the rough ER begins in the ER lumen. These modifications aid in protein folding and stabilize the acquired tertiary structure. Protein modifications in the rough ER co-occur at different stages of protein folding.
Broadly, these modifications can be categorized into four main categories — glycosylation, formation of disulfide bonds, assembly of protein subunits, and specific proteolytic cleavages like removal of signal...

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Antimicrobial Peptides Produced by Selective Pressure Incorporation of Non-canonical Amino Acids

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Pulse protein ingredient modification.

Supun Fernando¹

¹The Annex by Ardent Mills, Denver, CO, USA.

Journal of the Science of Food and Agriculture

|September 29, 2021

Summary

Pulses offer a sustainable protein alternative, but native forms have limitations. Various modification techniques can enhance pulse protein ingredients for improved nutritional and functional food applications.

Area of Science:

Food Science
Protein Chemistry
Sustainable Nutrition

Background:

Growing global population and resource depletion necessitate sustainable and nutritious alternative protein sources.
Pulses are identified as an inexpensive, nutrient-dense protein alternative meeting market demands.
Current extraction methods (wet vs. dry) offer trade-offs in purity, sustainability, and functionality.

Purpose of the Study:

To explore the potential of pulse proteins as alternative protein ingredients.
To identify challenges associated with native pulse proteins in food formulations.
To review modification strategies for improving pulse protein quality and functionality.

Main Methods:

Review of dry and wet separation techniques for pulse protein extraction.

Keywords:

fractionation modification protein pulse structure

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Analysis of formulation challenges including antinutrients, flavor, and functionality.

Compilation of biological, chemical, and physical modification methods for pulse proteins.

Main Results:

Wet extraction yields pure isolates but is energy-intensive and generates waste.
Dry separation prioritizes ingredient functionality over molecular purity.
Native pulse proteins often contain antinutrients and possess undesirable sensory attributes.

Conclusions:

Pulse protein ingredients require modification to overcome limitations like antinutrients and off-flavors.
Various biological, chemical, and physical methods can alter protein structure, enhancing quality for food applications.
Optimizing pulse protein modification is key to their successful integration as sustainable food ingredients.