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Designing Silk-silk Protein Alloy Materials for Biomedical Applications
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Multi-modification of food protein: Design, structural transformation, and functional application.

Wei Tang1, Juan Qu1, Yixuan Zhang2

  • 1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Research and Experimental Base for Whole Grain Nutrition Food Processing Technology, Ministry of Agriculture and Rural Affairs of the, PR China; State Key Laboratory of Green Chemical Synthesis and Conversion, Zhejiang University of Technology, Hangzhou 310014, PR China.

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|October 12, 2025
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Summary

Protein modification techniques enhance food quality by altering protein structures. Multi-modification strategies offer synergistic benefits, optimizing protein functionality for broader food industry applications.

Keywords:
applicationfood proteinfunctionmechanismmulti-modificationstructure

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Area of Science:

  • Food Science and Technology
  • Biochemistry
  • Materials Science

Background:

  • Protein modification is crucial for advancing food science and innovation.
  • Understanding molecular interactions is key to optimizing food proteins.
  • Current research explores structural changes and their impact on functionality.

Purpose of the Study:

  • To systematically review protein modification strategies at the molecular level.
  • To analyze the link between particle size, protein structure, and functional properties.
  • To explore synergistic and complementary effects of multi-modification techniques.

Main Methods:

  • Systematic literature review of protein modification technologies.
  • Analysis of molecular interactions and structural remodeling (secondary/tertiary).
  • Investigation of structure-function relationships (solubility, emulsification, antioxidant activity).

Main Results:

  • Protein modification strategies impact molecular interactions and structure.
  • Particle size regulation influences secondary/tertiary structure remodeling.
  • Multi-modification techniques provide synergistic and complementary functional optimization.

Conclusions:

  • Multi-modifications offer advanced structural control and functional optimization for proteins.
  • These techniques expand applications in the food industry by overcoming limitations of single methods.
  • Further research is needed to understand dynamic structural changes and their regulatory mechanisms.