Functional modulation of proteins by basic amino acids: mechanisms, applications, and future prospects

Area of Science:

• Food Science
• Protein Chemistry
• Nutritional Biochemistry

Background:

• Proteins are crucial food ingredients, with functional properties dictating their use.
• Basic amino acids (BAAs), including L-arginine (L-Arg), L-lysine (L-Lys), and L-histidine (L-His), can significantly improve protein functionality.

Purpose of the Study:

• To review the fundamental characteristics and preparation of BAAs.
• To summarize BAA-protein interactions and their effects on protein functional properties.
• To explore current and future applications of BAAs in the food industry.

Main Methods:

• Literature review of scientific studies on BAAs and food proteins.
• Analysis of BAA interaction mechanisms with various protein sources.
• Discussion of the impact of BAAs on protein solubility, emulsification, gelling, and antioxidant activity.

Main Results:

• BAAs interact with proteins, modifying their functional properties.
• Enhanced solubility, emulsifying, gelling, and antioxidant activities were observed in protein systems with BAAs.
• Current applications include improving sausages, surimi, and protein powders.

Conclusions:

• BAAs offer a valuable tool for enhancing food protein functionality.
• Future applications include food packaging, plant-based meats, and fat substitutes.
• This review provides a theoretical foundation for utilizing BAAs and food proteins in food technology.