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 pi (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.
|Original language||English (US)|
|Number of pages||6|
|Journal||Trends in Food Science and Technology|
|State||Published - Jan 1 1996|
All Science Journal Classification (ASJC) codes
- Food Science