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Deamidation and Phosphorylation to Improve Protein Functionality in Foods

  • Frederick F. Shih
  • Jamel S. Hamada
  • Wayne E. Marshall

Abstract

Many proteins utilized for human consumption require structural modification to achieve the proper functional properties for use as food ingredients. Food protein modification is normally accomplished by either chemical or enzymatic methods. Chemical hydrolysis with acid or base and enzymatic proteolysis have been popular and useful modification techniques used by the food processing industry. However, existing commercial modification procedures are limited in number and usefulness. Other chemical and enzymatic modification methods must be developed and made available to the food processor, particularly methods that do not significantly decrease the nutritional value of the protein.

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Copyright information

© Van Nostrand Reinhold 1992

Authors and Affiliations

  • Frederick F. Shih
  • Jamel S. Hamada
  • Wayne E. Marshall

There are no affiliations available

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