226
food systems like bakery, creams, and comminuted meat products. Moreover there
are some novel approaches by which proteins functional properties can be
significantly improved for obtaining technological and functional attributes.
Modifying approaches like ultrasound and radiation can be used as a green technology for imparting desirable traits. Polymeric materials like proteins can also be used
for the encapsulation of antioxidants, minerals, fatty acids, probiotics and other
bioactive compounds but these materials are associated with early and uncontrolled
release due to their porous nature. Modification is a remedy for this problem as
modification of food proteins is associated with the reduction in pore size which in
turn increases the efficiency of these polymeric materials. Moreover correct dosage
and desirable process parameters are to be taken into consideration which is key
factor for increasing the overall efficacy of the process.
References
Alonso, A., Beunza, J. J., Bes-Rastrollo, M., Pajares, R. M., & Martínez-González, M. Á. (2006).
Vegetable protein and fiber from cereal are inversely associated with the risk of hypertension in
a Spanish cohort. Archives of Medical Research, 37(6), 778–786.
Ball, H. R., Jr. (1987). Functional properties of chemically modified egg white proteins. Journal of
the American Oil Chemists’ Society, 64(12), 1718–1725.
Brandelli, A., Lopes, N. A., & Boelter, J. F. (2017). Food applications of nanostructured antimicrobials. In Food preservation (pp. 35–74). London, UK: Elsevier.
Bräuer, S., Meister, F., Gottlöber, R.-P., & Nechwatal, A. (2007). Preparation and thermoplastic
processing of modified plant proteins. Macromolecular Materials and Engineering, 292(2),
176–183.
Bravin, B., Peressini, D., & Sensidoni, A. (2006). Development and application of polysaccharide–
lipid edible coating to extend shelf-life of dry bakery products. Journal of Food Engineering,
76(3), 280–290.
Caetano da Silva Lannes, S., & Natali Miquelim, J. (2013). Interfacial behavior of food proteins.
Current Nutrition & Food Science, 9(1), 10e14. https://doi.org/10.2174/157340113804810914
Cayot, P., & Lorient, D. (1997). Surface-function relationships of whey proteins. In S. Damodaran
& A. Paraf (Eds.), Food proteins and their applications (pp. 225–256). New York, NY: Marcel
Dekker, Inc..
Connolly, A., Piggott, C. O., & FitzGerald, R. J. (2014). Technofunctional properties of a brewers’
spent grain protein-enriched isolate and its associated enzymatic hydrolysates. LWT - Food
Science and Technology, 59(2), 1061–1067.
Damodaran, S. (2008). Amino acids, peptides and proteins. In S. Damodaran, K. Parkin, & O. R.
Fennema (Eds.), Fennema’s food chemistry. Boca Raton, FL: CRC Press.
Damodaran, S., & Li, Y. (2017). A two-step enzymatic modification method to reduce immunoreactivity of milk proteins. Food Chemistry, 237, 724–732.
Dormont, D. (2002). Prion diseases: Pathogenesis and public health concerns. FEBS Letters,
529(1), 17–21.
Duan, X., Li, M., Shao, J., Chen, H., Xu, X., Jin, Z., & Liu, X. (2018). Effect of oxidative modification on structural and foaming properties of egg white protein. Food Hydrocolloids, 75,
223–228.
Fathi, M., Mozafari, M. R., & Mohebbi, M. (2012). Nanoencapsulation of food ingredients using
lipid based delivery systems. Trends in Food Science & Technology, 23(1), 13–27.
N. A. Mir et al.
food systems like bakery, creams, and comminuted meat products. Moreover there
are some novel approaches by which proteins functional properties can be
significantly improved for obtaining technological and functional attributes.
Modifying approaches like ultrasound and radiation can be used as a green technology for imparting desirable traits. Polymeric materials like proteins can also be used
for the encapsulation of antioxidants, minerals, fatty acids, probiotics and other
bioactive compounds but these materials are associated with early and uncontrolled
release due to their porous nature. Modification is a remedy for this problem as
modification of food proteins is associated with the reduction in pore size which in
turn increases the efficiency of these polymeric materials. Moreover correct dosage
and desirable process parameters are to be taken into consideration which is key
factor for increasing the overall efficacy of the process.
References
Alonso, A., Beunza, J. J., Bes-Rastrollo, M., Pajares, R. M., & Martínez-González, M. Á. (2006).
Vegetable protein and fiber from cereal are inversely associated with the risk of hypertension in
a Spanish cohort. Archives of Medical Research, 37(6), 778–786.
Ball, H. R., Jr. (1987). Functional properties of chemically modified egg white proteins. Journal of
the American Oil Chemists’ Society, 64(12), 1718–1725.
Brandelli, A., Lopes, N. A., & Boelter, J. F. (2017). Food applications of nanostructured antimicrobials. In Food preservation (pp. 35–74). London, UK: Elsevier.
Bräuer, S., Meister, F., Gottlöber, R.-P., & Nechwatal, A. (2007). Preparation and thermoplastic
processing of modified plant proteins. Macromolecular Materials and Engineering, 292(2),
176–183.
Bravin, B., Peressini, D., & Sensidoni, A. (2006). Development and application of polysaccharide–
lipid edible coating to extend shelf-life of dry bakery products. Journal of Food Engineering,
76(3), 280–290.
Caetano da Silva Lannes, S., & Natali Miquelim, J. (2013). Interfacial behavior of food proteins.
Current Nutrition & Food Science, 9(1), 10e14. https://doi.org/10.2174/157340113804810914
Cayot, P., & Lorient, D. (1997). Surface-function relationships of whey proteins. In S. Damodaran
& A. Paraf (Eds.), Food proteins and their applications (pp. 225–256). New York, NY: Marcel
Dekker, Inc..
Connolly, A., Piggott, C. O., & FitzGerald, R. J. (2014). Technofunctional properties of a brewers’
spent grain protein-enriched isolate and its associated enzymatic hydrolysates. LWT - Food
Science and Technology, 59(2), 1061–1067.
Damodaran, S. (2008). Amino acids, peptides and proteins. In S. Damodaran, K. Parkin, & O. R.
Fennema (Eds.), Fennema’s food chemistry. Boca Raton, FL: CRC Press.
Damodaran, S., & Li, Y. (2017). A two-step enzymatic modification method to reduce immunoreactivity of milk proteins. Food Chemistry, 237, 724–732.
Dormont, D. (2002). Prion diseases: Pathogenesis and public health concerns. FEBS Letters,
529(1), 17–21.
Duan, X., Li, M., Shao, J., Chen, H., Xu, X., Jin, Z., & Liu, X. (2018). Effect of oxidative modification on structural and foaming properties of egg white protein. Food Hydrocolloids, 75,
223–228.
Fathi, M., Mozafari, M. R., & Mohebbi, M. (2012). Nanoencapsulation of food ingredients using
lipid based delivery systems. Trends in Food Science & Technology, 23(1), 13–27.
N. A. Mir et al.