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Biochemistry of Food Proteins pp 35–74Cite as

Protein-Protein Interactions

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Abstract

Protein—protein interactions occur in many chemical and physical processes which are involved in the complex molecular organisation of plant and animal cells. Most of these interactions affect the processing, storage and behaviour of proteins in food. There are various reasons for studying protein interactions, including acquiring knowledge of structure—function relationships of proteins; optimising the use of product constituents; improving quality, cost reduction and new protein applications.

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  1. School of Biological Sciences, University of Surrey, Guildford, GU2 5XH, UK

    Nazlin K. Howell

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  1. Department of Food Science and Technology, University of Reading, UK

    B. J. F. Hudson (Honorary Research Fellow and Consultant) (Honorary Research Fellow and Consultant)

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Howell, N.K. (1992). Protein-Protein Interactions. In: Hudson, B.J.F. (eds) Biochemistry of Food Proteins. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-9895-0_2

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