A comprehensive review of emerging protein modification methods: modified properties and potential applications

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Proteins are versatile biopolymers with functional properties crucial for various applications.
• Enhancing protein functionality (solubility, emulsification, gelation) is key to expanding their use.
• Traditional modification methods have limitations, driving the need for novel approaches.

Purpose of the Study:

• To review recent advances in protein modification technologies.
• To compare traditional and emerging physical methods for protein modification.
• To explore the impact of modifications on protein structure and function for novel applications.

Main Methods:

• Systematic comparison of traditional methods (enzymatic cross-linking, polyphenol conjugation, acylation, ultrasound, pulsed electric fields).
• Evaluation of emerging physical techniques (magnetic field treatment, cold plasma, irradiation).
• Analysis of molecular-level structural changes induced by modification techniques.

Main Results:

• Protein modification significantly improves functional properties like solubility, emulsifying capacity, foaming stability, and gelation.
• Emerging physical techniques offer promising alternatives to traditional methods, altering protein structure effectively.
• Modified proteins show potential in advanced applications such as 3D food printing, hydrogel delivery systems, and edible packaging.

Conclusions:

• Protein modification technologies are rapidly evolving, offering enhanced functionalities.
• Integration of AI and green technologies is crucial for sustainable protein-based material design.
• Future research should focus on optimizing methods and exploring new applications for modified proteins.