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

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.