Chemical Modification of Proteins to Improve their Functional Properties in Food SystemsHoseyni, E; Mizani, M; Khodabandeh, M; Azizi, M.H; Gerami, A; 2009; Chemical Modification of Proteins to Improve their Functional Properties in Food Systems; Food Technology & Nutrition, Vol. 6, No. 1, 21-35.
Abstract: Application of proteins to food might be related to their functional properties namely solubility, foaming, emulsification, heat stability and gel formation. These characteristics might be concerned with the composition of amino acids in protein as well as the primary, secondary, tertiary and quaternary structures of proteins, the number of free disulfide bonds and the ratio of polar to non polar groupings. Enzymatic, chemical and physical methods have been adapted to improve proteins functional properties. Chemical modification has been shown to be effective in improving the functional properties of proteins in food. In this article chemical modification of proteins have been revised in detail.
Keywords: Proteins, Chemical Modification of Proteins, Functional Properties of Proteins
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Abstract: Application of proteins to food might be related to their functional properties namely solubility, foaming, emulsification, heat stability and gel formation. These characteristics might be concerned with the composition of amino acids in protein as well as the primary, secondary, tertiary and quaternary structures of proteins, the number of free disulfide bonds and the ratio of polar to non polar groupings. Enzymatic, chemical and physical methods have been adapted to improve proteins functional properties. Chemical modification has been shown to be effective in improving the functional properties of proteins in food. In this article chemical modification of proteins have been revised in detail.
Keywords: Proteins, Chemical Modification of Proteins, Functional Properties of Proteins
click on image for large view
Visit: 4085
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