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Modification of Food Proteins by Enzymatic Methods

  • Jamel S. Hamada

Abstract

Protein structure is modified to improve solubility, emulsification and other functional properties of proteins thereby enhancing their effective use as foods and food ingredients. Modification of protein functionality can also make food products better suited for human nutritional utilization, thus increasing the world’s food supply.1 Therefore, the purpose of modifying the structure of proteins is to create new and unique products that would possess better functional properties in food systems than the unmodified protein. In the past 15 years, protein modification has been the subject of many excellent reviews.1–9 Existing commercial modification procedures are limited in number and usefulness. There is a need to develop other modification methods. The newly developed method(s) should produce an end product that is safe for human consumption by meeting the food additive standards imposed by the United States Food and Drug Administration (FDA). Most importantly, industrial modification processes must be specfic, reproducible and cost effective.

Keywords

Protein Hydrolysate Food Protein Bitter Peptide Peptide Bond Hydrolysis Citraconic Anhydride 
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

  • Jamel S. Hamada
    • 1
  1. 1.Southern Regional Research CenterUS Department of AgricultureNew OrleansUSA

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