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Molecular Approaches to Improving Food Quality and Safety pp 37–59Cite as

Deamidation and Phosphorylation to Improve Protein Functionality in Foods

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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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Authors
  1. Frederick F. Shih
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  2. Jamel S. Hamada
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  3. Wayne E. Marshall
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Editors and Affiliations

  1. Agricultural Research Service/Southern Regional Research Center, USDA, New Orleans, Louisiana, USA

    Deepak Bhatnagar  & Thomas E. Cleveland  & 

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Shih, F.F., Hamada, J.S., Marshall, W.E. (1992). Deamidation and Phosphorylation to Improve Protein Functionality in Foods. In: Bhatnagar, D., Cleveland, T.E. (eds) Molecular Approaches to Improving Food Quality and Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4684-8070-2_2

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  • DOI: https://doi.org/10.1007/978-1-4684-8070-2_2

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