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Modification of Food Proteins by Non-Enzymatic Methods

  • Frederick F. Shih

Abstract

The effective utilization of proteins in food systems is dependent on tailoring the protein’s functional characteristics to meet the complex needs of the manufactured food products. Many food proteins, particularly those from plant sources, require modification to improve such functional properties as solubility, whippability and emulsification activity. Chemical treatments used for modification can be classified into two main groups: enzymatic and non-enzymatic methods. This chapter concerns chemical methods that modify food proteins non-enzymatically. For enzymatic modification, the reader should refer to Chapter 8 of this book. Even though enzymatic modifications are considered safer for food uses and therefore more desirable, many non-enzymatic methods have been proven safe. Indeed, because of their simple approach, ready availability and great effectiveness, non-enzymatic methods are always desirable and often irreplaceable. Reviews on food protein modifications for improved functionality are available in the literature.1–3 This review covers only non-enzymatic modifications with an emphasis on current developments.

Keywords

Maleic Anhydride Food Protein Soybean Protein Succinic Anhydride Acylating Agent 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1992

Authors and Affiliations

  • Frederick F. Shih
    • 1
  1. 1.Southern Regional Research CenterUS Department of AgricultureNew OrleansUSA

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