371
controlled, targeted and more efficient technique then immobilization to optimize
the properties of enzymes used in industrial processes and results in higher enzyme
activity and stability. Protein engineered enzymes have other benefits such asdecreased consumption of raw materials and energy, use of alternative and renewable
raw materials, reduced CO 2 and other greenhouse gas emissions, increased performance of industrial processes, enhanced quality of foods and animal feeds and costeffective production and sustainable development (amfep.org 2009).
Protein engineering has been used to produce therapeutic pharmaceutical proteins with increased properties such as improved solubility and stability. The use of
protein engineering for cancer treatment studies is a major area of interest. In clinical applications, protein engineering methods are used to modify antibodies to target cancer cells (Zafir-Lavie et al. 2007).
Conclusion
In conclusion, this study confirmed that the protein hydrolysates can be extracted
through enzymatic digestion and/or chemical hydrolysis. However, a controlled
enzymatic hydrolysis, targeting specific peptide bonds, is the preferred method.
Bioactive properties of protein hydrolysates were presented in this chapter. It is suggesting that these food derived protein hydrolysates or peptides could be utilized as
new materials to develop functional foods with antioxidant, antihypertensive,
immunomodulatory, anticancer and antidiabetic activities. This chapter also presents edible films and coatings which have been received considerable interest over
the last years due to their possibility to use as edible packaging materials over artificial ones and also contribute in reduction of environmental pollution. It has been
shown that edible coatings improve the quality and increase the shelf-life of foods
through inhibition of microbial growth and reduction of lipid oxidation. Different
biopolymers such as polysaccharides, proteins, and lipids are applied to form edible
films and coatings. Among these biopolymers, proteins appear to be most attractive
in recent years not only due to their good barrier properties to oxygen, carbon dioxide, and lipids but also their nutritional value as well as satisfactory mechanical
properties.
This chapter also reviewed about many phenolic compounds, such as anthocyanins, flavanols, curcumin, flavan-3-ols, proanthocyanidins, and phenolic acid derivatives present in plants. However, these compounds are prone to degradation.
Encapsulation has been regarded as the protective method which not only prevents
their degradation but also increases their bioavailability. Nano-encapsulation is a
well-established way for the preservation of bioactive compounds. Nanoencapsulation exerts better functionality in terms of enhanced protection, increased
stability and improved bioavailability of bioactive compounds. In recent years, an
increasing interest in protein based nano delivery systems can be attributed in
foodapplicationsdue to their nontoxicity and nutritional properties. Compared to
animal proteins, plant proteins have attracted considerable interest due to their
Advances in the Application of Food Proteins and Enzymes
controlled, targeted and more efficient technique then immobilization to optimize
the properties of enzymes used in industrial processes and results in higher enzyme
activity and stability. Protein engineered enzymes have other benefits such asdecreased consumption of raw materials and energy, use of alternative and renewable
raw materials, reduced CO 2 and other greenhouse gas emissions, increased performance of industrial processes, enhanced quality of foods and animal feeds and costeffective production and sustainable development (amfep.org 2009).
Protein engineering has been used to produce therapeutic pharmaceutical proteins with increased properties such as improved solubility and stability. The use of
protein engineering for cancer treatment studies is a major area of interest. In clinical applications, protein engineering methods are used to modify antibodies to target cancer cells (Zafir-Lavie et al. 2007).
Conclusion
In conclusion, this study confirmed that the protein hydrolysates can be extracted
through enzymatic digestion and/or chemical hydrolysis. However, a controlled
enzymatic hydrolysis, targeting specific peptide bonds, is the preferred method.
Bioactive properties of protein hydrolysates were presented in this chapter. It is suggesting that these food derived protein hydrolysates or peptides could be utilized as
new materials to develop functional foods with antioxidant, antihypertensive,
immunomodulatory, anticancer and antidiabetic activities. This chapter also presents edible films and coatings which have been received considerable interest over
the last years due to their possibility to use as edible packaging materials over artificial ones and also contribute in reduction of environmental pollution. It has been
shown that edible coatings improve the quality and increase the shelf-life of foods
through inhibition of microbial growth and reduction of lipid oxidation. Different
biopolymers such as polysaccharides, proteins, and lipids are applied to form edible
films and coatings. Among these biopolymers, proteins appear to be most attractive
in recent years not only due to their good barrier properties to oxygen, carbon dioxide, and lipids but also their nutritional value as well as satisfactory mechanical
properties.
This chapter also reviewed about many phenolic compounds, such as anthocyanins, flavanols, curcumin, flavan-3-ols, proanthocyanidins, and phenolic acid derivatives present in plants. However, these compounds are prone to degradation.
Encapsulation has been regarded as the protective method which not only prevents
their degradation but also increases their bioavailability. Nano-encapsulation is a
well-established way for the preservation of bioactive compounds. Nanoencapsulation exerts better functionality in terms of enhanced protection, increased
stability and improved bioavailability of bioactive compounds. In recent years, an
increasing interest in protein based nano delivery systems can be attributed in
foodapplicationsdue to their nontoxicity and nutritional properties. Compared to
animal proteins, plant proteins have attracted considerable interest due to their
Advances in the Application of Food Proteins and Enzymes