Enhancing the functionality of food proteins by enzymatic modification

Enhancing the functionality of food proteins by enzymatic modification Proteins are increasingly being utilized to perform functional roles in food formulations. Common food proteins possess good functional properties including solubility, gelation, emulsification and foaming. The functional properties of proteins are impaired near their pl (isoelectric point), as is the case in most acidic foods. Enzymatic modification of food proteins by controlled proteolysis can enhance their functional properties over a wide pH range, and other processing conditions. Choosing the right proteolytic enzyme, environmental conditions for hydrolysis and degree of hydrolysis is crucial for enhancing the functional properties of proteins. Understanding the molecular properties required for protein functionality and the development of strategies to achieve them are critical for developing and utilizing modified protein ingredients. Numerous reports on enhancing the functionality of food proteins by limited proteolysis have been published, some of which are reviewed in this article. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Trends in Food Science & Technology Elsevier

Enhancing the functionality of food proteins by enzymatic modification

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Publisher
Elsevier
Copyright
Copyright © 1996 Elsevier Ltd
ISSN
0924-2244
D.O.I.
10.1016/0924-2244(96)10012-1
Publisher site
See Article on Publisher Site

Abstract

Proteins are increasingly being utilized to perform functional roles in food formulations. Common food proteins possess good functional properties including solubility, gelation, emulsification and foaming. The functional properties of proteins are impaired near their pl (isoelectric point), as is the case in most acidic foods. Enzymatic modification of food proteins by controlled proteolysis can enhance their functional properties over a wide pH range, and other processing conditions. Choosing the right proteolytic enzyme, environmental conditions for hydrolysis and degree of hydrolysis is crucial for enhancing the functional properties of proteins. Understanding the molecular properties required for protein functionality and the development of strategies to achieve them are critical for developing and utilizing modified protein ingredients. Numerous reports on enhancing the functionality of food proteins by limited proteolysis have been published, some of which are reviewed in this article.

Journal

Trends in Food Science & TechnologyElsevier

Published: Apr 1, 1996

References

  • Effect of Enzymatic Hydrolysis on Some Functional Properties of Whey Protein
    Kuehler, C.A.; Stine, M.
  • Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates
    Althouse, P.J.; Dinakar, P.; Kilara, A.
  • Emulsifying Property of Whey Peptide Fractions as a Function of pH and Ionic Strength
    Turgeon, S.L.; Gauthier, S.F.; Paquin, P.
  • Gelation of Whey Proteins
    Aguilera, J.M.
  • Formation and Coalescence Stability of Emulsions Stabilized by Different Milk Proteins
    Klemaszewski, J.L.; Das, K.P.; Kinsella, J.E.
  • Competitive Adsorption Between Sodium Caseinate and Oil-soluble and Water-soluble Surfactants in Oil-in-water Emulsions
    Euston, S.E.; Singh, H.; Munro, A.; Dalgleish, D.G.
  • Surface Tension and Foaming Protein Solutions
    Kitabatake, N.; Doi, E.

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