Multi-modification of food protein: Design, structural transformation, and functional application

Protein modification technologies are pivotal in food protein processing, driving advancements in food science and quality innovation. This review systematically elucidates protein modification strategies at the molecular interaction level, analyzes the relationship between particle size regulation and secondary/tertiary structure remodeling, and clarifies the regulatory mechanisms of these structural changes on key functional properties including solubility, emulsification, and antioxidant activity. Additionally, the synergistic and complementary effects of multi-modification techniques are explored. Synergistic interactions promote multidimensional functional optimization of proteins, while complementary effects overcome the limitations of individual techniques, thereby expanding their food industry applications. Multi-modifications offer more complex and flexible structural adjustments, optimizing protein functionality and broadening application scope. Future studies should focus on elucidating the process of protein dynamic structural changes to uncover the regulatory mechanisms underlying structure-function relationships.