Recent Advances, Challenges, and Functional Applications of Protein Chemical Modification in the Food Industry

Proteins serve as crucial functional components in food processing, with their unique physicochemical properties directly influencing the texture and stability of food products. Proteins exhibit a range of functional properties, including emulsification, foaming, gelation, and hydration. These properties arise from the structural differences in protein molecules. To equip proteins with enhanced and diversified biological functions, researchers have developed a variety of protein modification techniques. Recent breakthroughs in artificial intelligence technologies have opened new opportunities for research on protein chemical modifications. Novel algorithms based on advanced techniques, such as deep learning, image recognition, and natural language processing, have been developed for intelligent prediction of protein modification sites. The application of these AI technologies provides innovative research tools and methodological support for rational design and targeted engineering of protein functions. This review delves into the applications of chemical modification methods aimed at improving protein solubility, emulsifying capabilities, gelation capacity, antioxidant activity, antimicrobial properties, and nutritional value. These modifications alter the structural and functional attributes of proteins, significantly enhancing their performance within food systems and expanding their application prospects in such domains as medicine and biomaterials.