339
© 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_15
Advances in the Application of Food
Proteins and Enzymes
Faiza Jhan, Nusrat Jan, Adil Gani, Nairah Noor,
Mudasir Ahmad, Naseer Ahmad Bhat, and Bilal Ahmad Ashwar
Introduction
To maintain the nitrogen balance of body, sufficient protein intake is required by
humans and permit for desirable deposition rates during growth and pregnancy.
Ingestion of protein amounts greater than requirements leads to excess protein being
metabolized and excreted. Conversely, in the case of inadequate dietary protein
intake, the body utilizes its own proteins as a source of nitrogen. Therefore, a regular and adequate intake of proteins is necessary. A number of important functions
are accomplished by proteins in the body such as building and repairing of tissues,
cell signaling and the provision of energy (4 kcal/g protein). Proteins also perform
enzymatic and structural functions.
Proteins consist of long chains of amino acid residues that fold into unique structures. These folds include one or more specific spatial conformations driven by a
number of covalent and noncovalent interactions. Proteins are categorized as globular, membrane, or fibrous. The functional properties of most food proteins are due
to their globular components, especially their solubility, which is attributed to the
amphiphilicity of the molecules.
Food proteins are one of the most vital ingredients in the human diet due to their
nutritional contribution and other specific functions. In recent years, the global
demand for food with high protein content has dramatically increased (Mullen et al.
2017). Due to the rising demands and precarious supply of food proteins from conventional sources, various nonconventional sources have also been studied for their
protein content, functionality, and potential applications. Various researchers investigated the process–structure–function aspects of proteins from oilseeds, grains,
F. Jhan · A. Gani (*) · N. Noor · M. Ahmad · N. A. Bhat · B. A. Ashwar
University of Kashmir, Srinagar, Jammu and Kashmir, India
N. Jan
Skuast-K, Srinagar, Jammu and Kashmir, 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_15
Advances in the Application of Food
Proteins and Enzymes
Faiza Jhan, Nusrat Jan, Adil Gani, Nairah Noor,
Mudasir Ahmad, Naseer Ahmad Bhat, and Bilal Ahmad Ashwar
Introduction
To maintain the nitrogen balance of body, sufficient protein intake is required by
humans and permit for desirable deposition rates during growth and pregnancy.
Ingestion of protein amounts greater than requirements leads to excess protein being
metabolized and excreted. Conversely, in the case of inadequate dietary protein
intake, the body utilizes its own proteins as a source of nitrogen. Therefore, a regular and adequate intake of proteins is necessary. A number of important functions
are accomplished by proteins in the body such as building and repairing of tissues,
cell signaling and the provision of energy (4 kcal/g protein). Proteins also perform
enzymatic and structural functions.
Proteins consist of long chains of amino acid residues that fold into unique structures. These folds include one or more specific spatial conformations driven by a
number of covalent and noncovalent interactions. Proteins are categorized as globular, membrane, or fibrous. The functional properties of most food proteins are due
to their globular components, especially their solubility, which is attributed to the
amphiphilicity of the molecules.
Food proteins are one of the most vital ingredients in the human diet due to their
nutritional contribution and other specific functions. In recent years, the global
demand for food with high protein content has dramatically increased (Mullen et al.
2017). Due to the rising demands and precarious supply of food proteins from conventional sources, various nonconventional sources have also been studied for their
protein content, functionality, and potential applications. Various researchers investigated the process–structure–function aspects of proteins from oilseeds, grains,
F. Jhan · A. Gani (*) · N. Noor · M. Ahmad · N. A. Bhat · B. A. Ashwar
University of Kashmir, Srinagar, Jammu and Kashmir, India
N. Jan
Skuast-K, Srinagar, Jammu and Kashmir, India