225
types of approaches which are responsible for increasing the functionality of proteins. It should be kept in mind that the type of technique chosen should not affect
the other properties of proteins as they are usually sensitive to temperature and other
processing conditions so well balance of processing parameters should be applied
to obtain the desirable functional traits.
Conclusion and Future Directions
It is evident from the above discussion that proteins are the essential ingredients of
our diet due to their tremendous applications, whether it may be nutritional or functional. The nutritional properties of proteins like essential amino acid index (EAAI),
protein efficiency ratio (PER), biological value (BV) and amino acid score are the
indicators of proteins overall quality so finding the best protein to be used in supplements and baby foods directly depends upon these properties. In addition to this, the
structure of proteins also confers some important functional properties to various
Table 2 Different approaches used for increasing protein functionality
Approach Type/modifying agent used
Reference
Physical
Pulsed electric field
Heat treatment
Ultrasonic treatment
Elevated pressure treatment
Electron beam irradiation
Gamma irradiation
Pulsed ultraviolet light
Ozone processing
Fernandez-Diaz et al.
(2000)
Lam and Nickerson
(2015)
Resendiz-Vazquez et al.
(2017)
Guyon et al. (2018)
Wang et al. (2017)
Hassan et al. (2018)
Meinlschmidt et al.
(2016)
Segat et al. (2014)
Chemical Malondialdehyde modification
Addition of succinyl groups
PEGylation
Acetylation
Covalent modification by EGCG
(−)-epigallocatechin-3-gallate
Oxidative modification
Hydrogen peroxide
pH modification
Wang et al. (2018)
Wan et al. (2018)
He et al. (2018)
Wang and Arntfield
(2016)
Jia et al. (2016)
Duan et al. (2018)
Sutariya and Patel
(2017)
Romani et al. (2018)
Enzymatic Transglutaminase and thermolysin modification
Corolase PP
Alcalase
Pepsin and trypsin treatment
Corolase PP and flavourzyme hydrolysis
Combined effect of alcalase, flavourzyme, neutrase,
protamex, pepsin and trypsin
Damodaran and Li
(2017)
Guan et al. (2018)
Ghribi et al. (2015)
Ma et al. (2018)
Connolly et al. (2014)
Tang et al. (2009)
Food Biopolymers: Structural, Functional, and Nutraceutical Properties: Food Proteins…
types of approaches which are responsible for increasing the functionality of proteins. It should be kept in mind that the type of technique chosen should not affect
the other properties of proteins as they are usually sensitive to temperature and other
processing conditions so well balance of processing parameters should be applied
to obtain the desirable functional traits.
Conclusion and Future Directions
It is evident from the above discussion that proteins are the essential ingredients of
our diet due to their tremendous applications, whether it may be nutritional or functional. The nutritional properties of proteins like essential amino acid index (EAAI),
protein efficiency ratio (PER), biological value (BV) and amino acid score are the
indicators of proteins overall quality so finding the best protein to be used in supplements and baby foods directly depends upon these properties. In addition to this, the
structure of proteins also confers some important functional properties to various
Table 2 Different approaches used for increasing protein functionality
Approach Type/modifying agent used
Reference
Physical
Pulsed electric field
Heat treatment
Ultrasonic treatment
Elevated pressure treatment
Electron beam irradiation
Gamma irradiation
Pulsed ultraviolet light
Ozone processing
Fernandez-Diaz et al.
(2000)
Lam and Nickerson
(2015)
Resendiz-Vazquez et al.
(2017)
Guyon et al. (2018)
Wang et al. (2017)
Hassan et al. (2018)
Meinlschmidt et al.
(2016)
Segat et al. (2014)
Chemical Malondialdehyde modification
Addition of succinyl groups
PEGylation
Acetylation
Covalent modification by EGCG
(−)-epigallocatechin-3-gallate
Oxidative modification
Hydrogen peroxide
pH modification
Wang et al. (2018)
Wan et al. (2018)
He et al. (2018)
Wang and Arntfield
(2016)
Jia et al. (2016)
Duan et al. (2018)
Sutariya and Patel
(2017)
Romani et al. (2018)
Enzymatic Transglutaminase and thermolysin modification
Corolase PP
Alcalase
Pepsin and trypsin treatment
Corolase PP and flavourzyme hydrolysis
Combined effect of alcalase, flavourzyme, neutrase,
protamex, pepsin and trypsin
Damodaran and Li
(2017)
Guan et al. (2018)
Ghribi et al. (2015)
Ma et al. (2018)
Connolly et al. (2014)
Tang et al. (2009)
Food Biopolymers: Structural, Functional, and Nutraceutical Properties: Food Proteins…