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United States Department of Agriculture

Agricultural Research Service

Title: Food Proteins:interactions and Functionality

Authors
item Onwulata, Charles
item Qi, Phoebe

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: January 1, 2004
Publication Date: March 2, 2004
Citation: Onwulata, C., Qi, P.X. 2004. Food protein:interactions and functionality. In:Meyers, R., A.Ed. The Encyclopedia of Molecular Biology: Fundamentals & Applications. Wiley-VCH, Weinheim, Germany. V.4, p.503-519.

Technical Abstract: The three-dimensional structure of a protein defines how it functions in foods. Processing treatments such as heat, pH, salt or shear and subsequent storage conditions can cause denaturation and even unfolding of the food protein. Subtle changes in protein structure may affect its functionality in foods and result in changes in nutritional value, and textural and sensory properties. Recent advancements in the understanding of protein folding have not only produced basic information for the biological sciences but are also applicable to the food and agricultural sciences. This chapter reviews the various types of protein interactions and correlates them with specific functionalities observed in food proteins. An understanding of the relationship between structure and functionality in proteins might lead to improvement of food products and the discovery of novel ingredients.

Last Modified: 9/23/2014