269
© Springer Nature Switzerland AG 2021
A. Gani, B. A. Ashwar (eds.), Food biopolymers: Structural, functional
and nutraceutical properties, https://doi.org/10.1007/978-3-030-27061-2_12
Recent Advances in Analysis of Food
Proteins
Mehnaza Manzoor, Jagmohan Singh, Aratrika Ray, and Adil Gani
Introduction
Proteins are the biological macromolecules composed of amino acids linked by
peptide bonds and differ from each other in size, molecular structure, charge, physiochemical properties. Depending upon their amino acid composition, they are
extremely functionally versatile posing unique functional properties such as solubility, crystallization ability and hydrophobicity that result in their varied nutritional
profile, bioavailability, and digestibility essential for human growth and maintenance. In addition quantitative analysis of protein content of major agricultural
commodities such as cereal grains, legumes, flour, oilseeds, milk, and livestock
feeds determines their market value (Krotz et al. 2008; Wiles et al. 1998). Therefore,
being such important constituents it is crucial to have an adequate knowledge for
analyzing and understanding proteins important for accurate nutritional labelling,
quality control, functional property investigation, safety and economic implications
in food industry (Chang 2010).
Protein analysis has been a major area of development in food science for analysis of nutritionally important proteins chiefly in terms of determining the quality
and authenticity of food products by exploring the sequence of amino acids and
their conformation. However, is not a straightforward procedure and is influenced
by the complexity of foods in terms of composition, structural or spatial organisation in addition to external environmental and processing conditions leading to
M. Manzoor · J. Singh
Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural
Sciences and Technology, Jammu, India
A. Ray
Department of Food Engineering and Technology, Institute of Chemical Technology Mumbai,
Mumbai, India
A. Gani (*)
Department of Food Science and Technology, University of Kashmir, Srinagar, India
© Springer Nature Switzerland AG 2021
A. Gani, B. A. Ashwar (eds.), Food biopolymers: Structural, functional
and nutraceutical properties, https://doi.org/10.1007/978-3-030-27061-2_12
Recent Advances in Analysis of Food
Proteins
Mehnaza Manzoor, Jagmohan Singh, Aratrika Ray, and Adil Gani
Introduction
Proteins are the biological macromolecules composed of amino acids linked by
peptide bonds and differ from each other in size, molecular structure, charge, physiochemical properties. Depending upon their amino acid composition, they are
extremely functionally versatile posing unique functional properties such as solubility, crystallization ability and hydrophobicity that result in their varied nutritional
profile, bioavailability, and digestibility essential for human growth and maintenance. In addition quantitative analysis of protein content of major agricultural
commodities such as cereal grains, legumes, flour, oilseeds, milk, and livestock
feeds determines their market value (Krotz et al. 2008; Wiles et al. 1998). Therefore,
being such important constituents it is crucial to have an adequate knowledge for
analyzing and understanding proteins important for accurate nutritional labelling,
quality control, functional property investigation, safety and economic implications
in food industry (Chang 2010).
Protein analysis has been a major area of development in food science for analysis of nutritionally important proteins chiefly in terms of determining the quality
and authenticity of food products by exploring the sequence of amino acids and
their conformation. However, is not a straightforward procedure and is influenced
by the complexity of foods in terms of composition, structural or spatial organisation in addition to external environmental and processing conditions leading to
M. Manzoor · J. Singh
Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural
Sciences and Technology, Jammu, India
A. Ray
Department of Food Engineering and Technology, Institute of Chemical Technology Mumbai,
Mumbai, India
A. Gani (*)
Department of Food Science and Technology, University of Kashmir, Srinagar, India